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.