Wednesday, February 26, 2014

sweet & spicy sweets & squash

This dish is one of our fall staples. With Spring quickly approaching, I decided to whip up one last batch before all the butternut squash disappeared from the grocery stores. This simple combo has the perfect amount of sweet + spicy. Sweet from the maple syrup & sweet potatoes, spicy from the red pepper flakes and cinnamon. 100% delicious.

sweet & spicy sweets & squash
{gluten free, vegan}

*1 butternut squash (peeled & cubed)
*2 large sweet potatoes (peeled & cubed)
*1 tbsp maple syrup
*red pepper flakes
*olive oil

1. Preheat the oven to 400.
2. Lightly spray 2 baking sheets with olive oil.
3. Spread out the squash on one sheet and the potatoes on the other.
4. Drizzle maple syrup over the squash and sprinkle with red pepper flakes.
5. Drizzle olive oil over the potatoes and sprinkle with cinnamon.
6. Bake for 15-20 minutes or until easily pierced with fork.
7. Toss the squash & potatoes together in a large bowl and serve warm.

Store in airtight container in fridge for up to 5 days. Makes approx. 4 cups.