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.

Yield: Makes 6 servings (serving size: 1 cup)
Recipe from MyRecipes

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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

Preparation

  1. 1. Preheat oven to 450°.
  2. 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. 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. 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.
Note:

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

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Maple Roasted Butternut Squash and Sweet Potatoes with Wilted Spinach Recipe at a Glance
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