Apple Roasted Sweet Potatoes & Squash
Table of Contents
Apple Roasted Sweet Potatoes & Squash
- 2 lb winter squash (Butternut is a good one to use but pick anyone that you like) or roughly 1 medium-sized butternut squash
- 2 medium sweet potatoes, washed well
- 3 tbsp olive oil
- 2 tsp chopped fresh rosemary or 1 tsp. dried
- 1 cup apple cider
- salt and pepper to taste
- Peel squash and remove seeds. If sweet potatoes look good there is no need to peel them just wash them well.
- Cut both squash and sweet potatoes into even chunks, 1½ inches square.
- Place in a baking dish just big enough to hold all the veggies in one layer. Toss with olive oil and chopped rosemary to lightly coat them.
- Drizzle apple cider so that all the vegetables have some around them. Season with salt and pepper.
- Bake until vegetables are soft and cider is cooked down to a glaze, about 40 to 50 minutes.
