Roasted Sweet Potatoes and Butternut Squash

Step 1

Prep oven: Preheat the oven to 400 degrees (200 C).

Step 2

Prep vegetables: Wash sweet potatoes, then remove any spuds and cut off their ends. Then slice and cut into small 1/2 inch cubes. Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into 1/2 inch small cubes.

Step 3

Roast vegetables: Arrange the sweet potatoes and butternut squash on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.

Step 4

Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.