Maple Roasted Butternut Squash and Sweet Potatoes with Wilted Spinach

Roasted butternut squash with sweet potatoes and spinach, with a hint of maple syrup, is a simple and delicious autumn side.
Makes 6 servings (serving size: 1 cup)


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1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes
1 large sweet potato, peeled and cut into 1/2-inch cubes
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon pure maple syrup
1 tablespoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (6-ounce) package fresh baby spinach
Garnish: Cracked black pepper


Prep: 20 Minutes
Cook: 30 Minutes

1. Preheat oven to 450°.

2. Toss together first 8 ingredients in a large bowl until vegetables are evenly coated. Spread in a single layer in 1 (15- x 10- x 1-inch) jellyroll pan or 2 (13- x 9-inch) baking dishes.

3. Roast, stirring once halfway through cook time, at 450° for 30 minutes or until edges of vegetables are light brown and tender when pierced with the tip of a knife.

4. Remove pan from oven. Add spinach to pan; toss gently with vegetable mixture until spinach is slightly wilted. Garnish, if desired, and serve warm or at room temperature.

Created date

January 2007