Cinnamon Roasted Sweet Potato & Butternut Squash
This Cinnamon Roasted Sweet Potato & Butternut Squash is a delightful fall side dish - sweet, spiced flavors with a caramelized finish!
Equipment
- Baking Tray
- Parchment Paper
- Aluminum Foil
Ingredients
- 1¾ cups uncooked butternut squash unpeeled, cubed (~240 grams)
- 1¾ cups uncooked sweet potato peeled, cubed (~210 grams)
- 2 tbsp avocado oil
- 1 tsp ground cinnamon
- ½ tsp pink salt
- 2 tbsp coconut sugar
Instructions
- Preheat the oven to 400 degrees F.
- Add the butternut squash and potato cubes into a large bowl.
- Drizzle the avocado oil over top, tossing the cubes to coat.
- Evenly spread the cubes out on a baking tray lined with parchment paper or a silicon baking mat.
- Mix the cinnamon, salt and xylitol together in a small bowl.
- Cover the tray with aluminum foil. Bake for 20-25 minutes, flipping the cubes over halfway through the time.
- Open the oven. Sprinkle the cinnamon mixture over the cubes, stirring around to coat. Bake for another 5 minutes.
- Remove from the oven. Be careful as they will be very hot.
- Let them cool slightly before serving. This allows them to firm up a bit, making them easier to handle and enhancing their flavors.
- Serve as a side dish or as part of a holiday spread!
Notes
-
Storage
- Store in a glass container in the refrigerator for up to three days.
- Reheating in the microwave can make them mushy. Reheat in the oven, on the stovetop or in an air fryer at 375 degrees F for a few minutes, flipping them over halfway through heating.