ROASTED SQUASH RECIPE

Side dishes are really growing in prominence at our tables. So has seasonal cuisine (intentionally eating foods that are in season) and that leads me to the sweet potato. As potatoes creep back onto our plates, the sweet potato is healthier, more interesting and becoming very popular. My recipe below is going to mix the sweet potato with the ever popular butternut squash!

The side dish no longer needs to be just a filler but a flavorful enhancement to your meal. Roasting brings out great flavors. For me, roasting is the winter equivalent to grilling. Flavorful, nutritious and colorful, the recipe below is truly a main course enhancement, not just another side dish. Roasting also does not take a whole lot of effort!

Sweet potatoes rank very low on the glycemic index and very high as an anti inflammatory. They are also a great source of fiber, vitamins A & C as well as potassium. Mixed with the butternut squash, this side dish will make your body jump with joy... Buon Appetito!

ROASTED BUTTERNUT SQUASH & SWEET POTATOES

2 Sweet Potatoes, cut into 1” cubes

1 Butternut squash, cut into 1” cubes

3 Tablespoons extra virgin olive oil

2 Tablespoons balsamic vinegar

1 Teaspoon fresh thyme, chopped

1 Tablespoon fresh rosemary, chopped

Salt & Pepper to taste

Pre heat oven to 400. Place cubed squash and potatoes in large mixing bowl. In small mixing bowl, mix the remaining ingredients. Pour over the cubes and mix well. Place in a single layer in baking sheet and cook 45 to 60 minutes, until done. Stir occasionally to avoid any sticking to the pan.