Sunday, March 31, 2013

Sweet Potato and Squash Bake

1-1/2 pound sweet potatoes

2 pound acorn squash
4-6 tsp canola oil, enough to lightly coat
2 Tbsp unpacked brown sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg

Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.

Peel sweet potatoes and squash, cut into 1-inch cubes. Place in a large bowl. Add the remaining ingredients and toss to coat.

Place on a baking pan and bake, covered with aluminum foil, for 35 minutes, stirring occasionally.

Serves 8-10.

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