Roasted Butternut Squash and Sweet Potatoes Recipe
Cubed butternut squash and sweet potatoes roasted with a brown and pecan streusel makes a great side dish for the holidays or any time of year!
Servings 2
Calories 548kcal
Equipment
- Sheet pan
- Vegetable peeler
- Medium bowl
Ingredients
- 2 cups butternut squash peeled and chopped into 1-inch pieces
- 2 cups potatoes peeled and chopped into 1-inch pieces
- 1.25 tablespoons olive oil
- 2 tablespoons brown sugar
- ¼ cup pecans roughly chopped
- 2 tablespoons butter salted cold
- 1 tablespoon flour
- ½ teaspoon black pepper
- ½ teaspoon Kosher salt
Instructions
- Preheat the oven to 400 degrees F.
- Peel and chop the butternut squash and sweet potatoes. Place in a medium bowl.
- Add olive oil, salt, and pepper. Toss to coat.
- Pour the butternut and sweet potato cubes onto a baking sheet.
- Bake for 25-30 minutes or until fork tender.
- While it’s baking, mix cold butter and flour in a small bowl with a fork until it is coarse crumbs.
- Mix in brown sugar and pecans.
- Sprinkle the pecan topping over the cooked squash and potatoes.
- Bake for an additional 10 minutes.
- Serve as a side with your favorite protein.
Nutrition
Calories: 548kcal | Carbohydrates: 70g | Protein: 7g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 693mg | Potassium: 1458mg | Fiber: 9g | Sugar: 17g | Vitamin A: 15246IU | Vitamin C: 71mg | Calcium: 118mg | Iron: 3mg