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.
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.
Note: This recipe has been made by a reader and is featured on my Reader Recreation page. If you ever make a SweetPhi blog recipe or tutorial that you’d like to share, just include the hashtag #Sweetphiblog on social media or send me an email to firstname.lastname@example.org, I love seeing your recreations!