This is one of my favorite side dishes. It is a great way to consume cinnamon, vegetables, fruit, and seeds together. I also love its home-warming aroma. Enjoy!
- 1 butternut squash (skinned and chopped)
- 6-8 sweet potatoes (skinned and chopped)
- 1 cup raisins
- ¼ cup pumpkin seeds (or any seed/nut you prefer)
- ¼ cup agave syrup (or maple syrup)
- 3 Tbsp of oil (olive or coconut)
- 3 tsp of Ceylon cinnamon
- salt and pepper to taste
- Preheat the conventional oven to 425°F.
- Line two baking sheets with parchment paper or foil.
- Peel the squash, cut in half lengthwise, and scoop out the seeds with a metal spoon and discard. (You can save the seeds to bake later).
- Peel the potatoes and cut in half lengthwise.
- Chop the squash and potatoes in to 1 inch size pieces. (The size must be consistent if you decide to chop smaller or larger than 1 inch.)
- In a small bowl, mix the syrup, oil, and Ceylon cinnamon with a spoon or whisk.
- In a large bowl, combine potatoes, squash, raisins, and nuts.
- Pour the liquid cinnamon mixture over the squash and potatoes in the large bowl. Mix, with hands, until squash and potatoes chunks are thoroughly coated.
- Spread the mixture across both baking sheets making sure that they lie in one layer.
- Bake for 25-35 minutes (time may vary due to oven and altitude) or until squash and potato chunks are fork-tender. (Midway through the baking, take out and check, mix, and flip as desired to ensure evening cooking.)
- Add salt and pepper to taste and serve warm.
© 2016 NOVEDGO