Some of Our Favorite Things...Featuring the Cinnamon Butternut Squash and Sweet Potato Medley

It's the weekend and it is cooking time for the week!  This weekend we are featuring 2 recipes we love to incorporate into our holiday menus.  Hopefully you will enjoy them as much as we do too!

First up, it is the Cinnamon Butternut Squash and Sweet Potato Medley.  This is a savory dish that is packed with vitamin A, potassium, and fiber too.  However, these are starchy vegetables.  They have more calories than leafy vegetables and are carbohydrate rich.  Therefore, eating them in moderation is still a key.

Cinnamon Butternut Squash and Sweet Potato Medley
(Adapted from  Food & Nutrition Magazine Recipe)
Gluten Free & Vegan #holidayrecipes

Prep time:  10 minutes
Cook time:  40 minutes
Serving:  6 of the 1/2 cup serving

Nutrition information per serving (estimated using Myfitnesspal): 107 calories, 19 g carbs, 4 g fat, 2 g protein, 105 mg sodium, and 4 g sugar

Ingredients:
1 lb sweet potatoes, cubed
1 lb butternut squash, cubed
1-1/2 Tbsp extra-virgin olive oil
1 cup Low sodium No-Chicken broth
1/8 tsp sea salt
1/8 tsp black pepper
1/8 tsp pumpkin spice
1/8 tsp basil
1/8 tsp oregano
1/2 tsp garlic powder
1/2 tsp cinnamon

Direction:  
1. Preheat the oven to 350 degrees F
2. If you did not buy the pre-cut butternut squash and sweet potato, cut them into cubes
(I am too lazy, so I bought the pre-cut ones from the store).
3. In a large mixing bowl, mix all the all the ingredients together using your hands or a large spoon.
(If you do use your hands, be sure to wash them first with soap and water...food safety first!)
4. Lightly spray a baking dish with olive oil/canola oil
5. Pour the mix  into the baking dish and spread out the vegetables evenly
6. Cook for 40-42 minutes (or until you can pierce the vegetables with a fork)