Cinnamon Squash and Sweet Potato Medley

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



  1. Preheat the conventional oven to 425°F.
  2. Line two baking sheets with parchment paper or foil.
  3. 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).
  4. Peel the potatoes and cut in half lengthwise.
  5. 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.)
  6. In a small bowl, mix the syrup, oil, and Ceylon cinnamon with a spoon or whisk.
  7. In a large bowl, combine potatoes, squash, raisins, and nuts.
  8. 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.
  9. Spread the mixture across both baking sheets making sure that they lie in one layer.
  10. 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.)
  11. Add salt and pepper to taste and serve warm.

© 2016 NOVEDGO