There is nothing better than the Autumn months (at least for me there isn’t!) I was born in the Summer but, Autumn calls my name with all of the changing colors of the leaves and the crisp cool air. This is the time of year that I head out to go hiking and camping (No, we don’t camp in the Summer!), as strange as it sounds but, I LOVE the feel of the crunching leaves and the smell of campfires in the cool air.
Autumn also brings all of the delicious flavors of pumpkins, squashes, apples, caramely, herby, earthy and nutty into SO many dishes! I also find it a great excuse to eat caramel apples as a “healthy snack” instead of cookies (wink). Plus, of all of the seasons, it holds Thanksgiving in the palm of its hand. Of all the holidays, this is one that gives you an excuse to indulge in some AMAZING food!
Why not try the bounty of all of the decadent types of squash that there are out there? I LOVE acorn squash because there is so much that you can do with it; from roasting to adding to soups to just cutting it in half and stuffing it (my favorite is stuffing it with a mixture of italian sausage, spinach and tomatoes, topped with cheese!) Adding in sweet potato to the mix in this dish just gives the dish an added color and boost in all of the nutrients and fiber that they have to offer. I hope you enjoy this recipe as much as I enjoy eating it!
Honey Roasted Acorn Squash and Sweet Potatoes
Equipment
- Large Sheet Pan
- Parchment Paper
Ingredients
- 2 Large Sweet Potatoes When I say large, I mean LARGE. So if you have 3 or 4 medium size ones, then feel free to use them.
- 3 Acorn Squash
- 1 Tbsp Olive Oil
- .5 tsp Sea Salt
- 1 Tbsp Ground Cinnamon
- 3 Tbsp Honey
Instructions
- First, wash/scrub the outside of the sweet potatoes and acorn squash to remove any dirt or impurities from the skin. Prepare your large baking sheet with parchment paper. Preheat your oven to 385°F
- Next, cut your sweet potatoes into large dice, place in a large bowl. Cut the bottom and tops of your acorn squash (this gives it a stable surface to cut) then cut it in half. Remove the seeds with a spoon (you can save these and roast them too. Set to the side if you are saving them) Slice the acorn squash (seed side down) into half moon slices, add to bowl.
- Pour olive oil and salt onto the potatoes and acorn squash and mix well (I always find that my hands work better in the mixing part) Now add in your honey and cinnamon, mix again. Spread the mixture onto your prepared baking sheet, place in oven and bake at 385°F for about 40-45 minutes, stirring halfway during roasting. Bake until your potatoes and squash are tender (squash may become tender faster so be sure to also use a fork to check your potatoes) Remove from oven and enjoy!