Roasted Butternut Squash & Sweet Potatoes
  • 1/2 butternut squash, diced (1" pieces)
  • 1 large sweet potato, washed, peeled and diced (1" pieces)
  • herbes de Provence
  • salt, pepper, garlic powder
  • olive oil
  1. 1. Preheat oven to 415 degrees F.
  2. 2. Place squash and sweet potato in an oven safe dish (8x8 or 7x11).
  3. 3. Drizzle with a little olive oil. Sprinkle a couple pinches of herbes de Provence, pressing herbs to release oils as you sprinkle. Sprinkle with salt, pepper, and a little garlic powder.
  4. 4. Cook for 45 minutes, flipping squash and potatoes occasionally to prevent sticking. You might need a little extra salt and pepper when serving, but taste first before you add more.
  5. Prep time: 10 minutes
  6. Cook time: 45 minutes
  7. Serves: 4