Cinnamon Sweet Potato and Squash
An easy side dish to pair with any meal. Serve with a holiday feast or just a regular weeknight dinner.
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Servings: 6 servings
Ingredients
- 3 cups butternut 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.
Recipe Notes:
- Be sure to cut the veggies into similar-sized pieces. This way everything will cook evenly.
- Smaller pieces will cook faster. Check for doneness by poking with a fork.
- You can add an optional sprinkle of brown sugar or coconut sugar to give an extra bit of sweetness.
Nutrition Info
Calories: 152kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 233mg | Potassium: 476mg | Fiber: 4g | Sugar: 4g | Vitamin A: 16879IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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