Cinnamon sweet potato and squash is an easy side dish to pair with any meat. Serve it for your holiday feast or just a regular weeknight meal. I love that there’s not a lot of fuss to put this together. See just how easy it is to make below.
Cinnamon Sweet Potato and Squash
Looking for a simple dish that pairs with almost anything? These roasted root vegetables are perfect for your Thanksgiving turkey, Christmas ham or any other meal in between. Serve with a roasted chicken, steak, pork or fish.
Sweet potato and butternut squash cook nicely together. They both have a hint of sweetness and taste delicious when sprinkled with cinnamon.
When making this dish, be sure to cut the veggies into similar-sized pieces. This way everything will cook evenly.
Cinnamon Sweet Potato and Squash Ingredients
- Butternut Squash – You’ll need 3 cups of chopped butternut squash.
- Sweet Potato – You’ll need 3 cups of chopped sweet potato.
- Cooking Oil – I use avocado oil because it has a high smoke point, which is great for baking vegetables.
- Cinnamon – The cinnamon adds an extra hint of sweetness and the most wonderful fragrance as these root veggies roast in the oven.
Cinnamon Sweet Potato and Squash Instructions
- PREP – Peel and chop the butternut squash and sweet potato. Mix the cinnamon, cooking oil and salt in a bowl. Drizzle overtop of the veggies and toss until evenly coated.
- BAKE – Bake at 400°F for 45-50 minutes or until soft when poked with a fork.
- SERVE – Let cool 10 minutes, then serve immediatley. Leftovers can be stored in an airtight container in the fridge for up to 1 week.
More Healthy Side Dish Recipes
Here are some more side dish recipes that are simple but flavorful:
- How To Bake Delicata Squash – This ultra sweet-flavored squash is easy to roast.
- Taco Stuffed Sweet Potatoes – An easy plant-based side dish loaded with a rainbow of veggies.
- Air Fryer Brussels Sprouts – They’re healthy, crunchy, and kids usually love them (because of their crispy deliciousness).
- Crispy Air Fryer Potatoes – Crispy on the outside and soft on the inside. They’re made with less oil and come out perfect everytime!
Cinnamon Sweet Potato and Squash
Ingredients
- 3 cups squash - peeled and cubed
- 3 cups sweet potato - peeled and cubed
- 3 Tbsp cooking oil - I used avocado oil
- 1 Tbsp cinnamon
- ½ tsp salt
Instructions
- Preheat the oven to 400°F.
- In a bowl, mix together the cooking oil, cinnamon and salt.
- Add the chopped sweet potato and squash to a baking dish. Drizzle the cinnamon sauce overtop and toss together.
- Bake for 45-50 minutes flipping half way. Squash and sweet potato are done when they're soft when poked with a fork.
Nutrition
Nutrition Info Note: The actual number of servings will depend on your preferred portion sizes and the size and number of what you make. The nutritional values provided above are just an estimate. Actual numbers will vary based on brands you choose and the ingredients you use.
If you’re looking for more specific details (for example, to track your macros) then I recommend adding specific brand ingredients and this recipe to a food tracker app on your phone.
