Roasted Squash and Sweet Potatoes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cup butternut or acorn squash, tiny cubes2 cup yams (sweet potatoes), tiny cubes3 TBS Smart Balance Light Buttery Spread1/4 cup packed brown sugar1/2 tsp ground nutmeg1/4 tsp ground cinnamon1/2 tsp salt1/2 tsp ground black pepper
Mix together brown sugar, cinnamon, and nutmeg
Cube potatoes and yams less than an inch, coat with butter, spinkle with salt and pepper then roast at 375 for 20 min.
Remove and coat with brown sugar mixture, bake for another 14 min or until done.
variations: add carrots and craisins
Easily doubled. This makes one tray, if was two make sure you switch the trays on the racks half way through each baking time to ensure even baking on top and bottom.
Serving Size: 6 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JBEE233.
Cube potatoes and yams less than an inch, coat with butter, spinkle with salt and pepper then roast at 375 for 20 min.
Remove and coat with brown sugar mixture, bake for another 14 min or until done.
variations: add carrots and craisins
Easily doubled. This makes one tray, if was two make sure you switch the trays on the racks half way through each baking time to ensure even baking on top and bottom.
Serving Size: 6 1/2 cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user JBEE233.
Nutritional Info Amount Per Serving
- Calories: 142.6
- Total Fat: 2.8 g
- Cholesterol: 0.0 mg
- Sodium: 253.8 mg
- Total Carbs: 33.1 g
- Dietary Fiber: 4.0 g
- Protein: 1.3 g
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