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Photo of Roasted sweet potatoes and squash with brown sugar and spices by WW

Roasted sweet potatoes and squash with brown sugar and spices

2
Points® value
Total Time
50 min
Prep
15 min
Cook
35 min
Serves
6
Difficulty
Easy
This sweet root-vegetable side dish is the perfect accompaniment to all of your fall gatherings.

Ingredients

Sweet potato

1 large

Uncooked acorn squash

2 pound(s), about 1 large

Canola oil

2 tsp(s)

Unpacked brown sugar

1 tbsp(s)

Ground cinnamon

½ tsp(s)

Ground nutmeg

¼ tsp(s)

Instructions

  1. Preheat oven to 375°F (176°C). Coat an 8-inch square pan with cooking spray.
  2. Peel sweet potatoes and squash, cut into 1-inch cubes and place in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.
  3. Bake, covered with aluminum foil, for 35 minutes, stirring occasionally.
  4. Yields about 1/2 cup per serving.

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