1poundacorn, butternut, or kabocha squashpeeled and cubed
2tablespoonsolive oil
2tablespoonsmaple syrup
½teaspoonsea salt
½teaspooncinnamonground
½teaspoonpaprika
½teaspoonchili flakes
¼teaspooncayenne pepperoptional
2tablespoonspecanschopped
½ - 1teaspoondill weeddried
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Instructions
Preheat your oven to 400°F/200°C.
In a large bowl combine olive oil, maple syrup, salt, cinnamon, paprika, chili flakes and cayenne pepper. Add prepared potatoes and squash cubes and toss until evenly coated.
Place on a large baking sheet in a single layer and roast for 30 minutes or until the centers are softened and cooked through. Then turn to broil for 5 minutes to crisp the tops.
Sprinkle with chopped pecans and dried dill. Serve hot.
Notes
Leftovers make great salad toppings.
Nutrition
Nutrition Facts
Roasted Potato and Squash
Amount per Serving
Calories
252
% Daily Value*
Fat
11
g
17
%
Saturated Fat
1
g
5
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Sodium
307
mg
13
%
Potassium
932
mg
27
%
Carbohydrates
38
g
13
%
Fiber
5
g
20
%
Sugar
10
g
11
%
Protein
4
g
8
%
Vitamin A
1806
IU
36
%
Vitamin C
36
mg
44
%
Calcium
64
mg
6
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Roasted Potato & Squash, roasted potatoes and squash
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