Roasted Squash and Sweet Potatoes are one of my all time favorite side dishes, packed with flavor and super healthy! As a testament to how much I like these roasted veggies, this is a a slight redo (with better photos) of a previous post I did over a year ago.
I spent my entire weekend in the kitchen. Cooking up a storm. Making and testing over 9 recipes!
I started at 7 am and didn’t sit down until 5 pm, at which point I only took a 5 minute break and then came back to cooking and baking.
What possessed me to do all this cooking and baking? Because I was planning ahead so that I could make all the recipes I needed to make for clients and the blog before starting the Whole30 Program!! A program in which one eats whole foods and doesn’t eat any added sugar, gluten, legumes or grains. And I’m going to do it along side my friend Lynn of Order In The Kitchen (she already knows to expect many texts when I am faced with temptations, but hey, I already had to change my phone plan because we talk so much, so I’m sure it’s no biggie lol).
So what WILL I be eating? THESE roasted squash and sweet potatoes, that’s for sure! Like lots and lot of these, because it is, like I said earlier, one of my all time favorite dishes! You start by peeling and chopping squash and then coat them with olive oil and roast them to perfection.
- 1-2 butternut squash peeled and cubed
- 1 acorn squash peeled and cubed
- 2 sweet potatoes peeled and cubed
- 1 medium onion peeled and chopped
- 3 garlic cloves peeled and diced
- 3 Tbs Extra Virgin Olive Oil three turns of the wrist in the bowl
- 1 Tbs Salt
- 1 tsp garlic salt
- 1 tsp onion salt
- 1 tsp pepper
- Preheat oven to 400. Line a baking sheet with aluminum foil.
- Peel and chop all the veggies and throw them in a large bowl (the peeling will take a long time with the squash).
- After all the veggies and onion and garlic are in a bowl pour extra virgin olive oil in - about three turns of the bowl.
- Add the seasonings and then stir. Lay out on lined baking sheet. Bake for 20 minutes, then turn veggies over and bake for another 20 minutes. My veggies usually take anywhere from 35 to 50 minutes. Poke a fork into the veggies to test if done -the veggies should be soft and not hard anymore (don't over bake because they'll get mushy). Spoon veggies into a bowl and enjoy!
Over the next 30 days I’ll definitely be sharing how the program is going. And if you see recipes that don’t conform to the program (like the amazing 5 ingredient red velvet cake in a mason jar I’ll be sharing on Friday) please know that I made it ahead of time.