ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Maple Roasted Butternut Squash and Sweet Potatoes with Wilted Spinach

Prep time 20 mins
Cook time 30 mins
Yield Makes 6 servings (serving size: 1 cup)
Roasted butternut squash with sweet potatoes and spinach, with a hint of maple syrup, is a simple and delicious autumn side.

Ingredients

  • 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

How to Make It

  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.

Cook's Notes

When roasting vegetables, take care not to crowd your pan or else the vegetables will steam instead of caramelizing and browning around the edges.