RecipesSide DishSweet PotatoesVegetables

Indulgent Fall Delight: Roasted Squash & Sweet Pot

Recipe Details

Prep Time:
20 mins
Cook Time:
25 mins
Total Time:
45 mins
Servings:
4

Ingredients

  • 2tablespoonsolive oil, or as needed

  • 1butternut squash – peeled, seeded, and cut into small slices

  • 2largesweet potatoes, peeled and cubed

  • salt and freshly ground black pepper to taste

  • 1tablespoonhoney, or to taste

  • 1(8 ounce) tubcrumbled goat cheese

  • 2tablespoonschopped fresh parsley, or more to taste

Cooking Directions

  1. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet with olive oil or line with parchment paper.

  2. Combine butternut squash and sweet potatoes in a bowl. Drizzle with olive oil and season with salt and pepper. Spread onto the prepared baking sheet.

  3. Bake in the preheated oven for about 15 minutes. Turn vegetables and drizzle with honey. Sprinkle evenly with goat cheese. Bake until cooked through and lightly browned, about 10 minutes more. Sprinkle with parsley and serve.

Nutrition Facts

Full Nutrition Label
Servings Per Recipe4
Calories593
% Daily Value *
Total Fat
24g 		31%
Saturated Fat
13g 		64%
Cholesterol
45mg 		15%
Sodium
468mg 		20%
Total Carbohydrate
81g 		30%
Dietary Fiber
12g 		43%
Total Sugars
21g
Protein
18g 		37%
Vitamin C
62mg 		68%
Calcium
363mg 		28%
Iron
4mg 		24%
Potassium
1767mg 		38%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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