Monday, December 16, 2013

Roasted Orange-Chipotle Acorn Squash and Sweet Potato



This sweet and spicy side dish is a nice recipe for the fall season. The roasted veggies are warm, filling, and the perfect addition to any meal.

 Roasted Orange-Chipotle Acorn Squash and Sweet Potato
Prep time: 10 minutes
Cook time: 20-35 minutes
Serves: 4

Ingredients
1 acorn squash
1 large sweet potato
⅛ cup fresh orange juice
¼ teaspoon ground chipotle chili pepper
1 tablespoon maple syrup
olive oil in a misto sprayer
sea salt

1. Preheat the oven to 400 degrees. Line a baking sheet with foil and generously spray it with olive oil. Cut the acorn squash in half and scoop out the seeds. Slice it into ½-inch wedges.
2. Cube the sweet potato into 1 inch chunks. In a large bowl, toss the squash and potato with the orange juice, chili pepper, and maple syrup. Spread the mixture in single layer on the pan. Sprinkle with sea salt. Bake for 20 minutes. Flip or stir the mixture and return it to the oven for 10-15 minutes, or until it is nicely browned. Serve warm.

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2 comments:

  1. Mmmmm. I love finding new ways to eat squash and sweet potatoes. Yum!

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  2. Since going Paleo, squash and sweet potatoes have started making up a bigger and bigger part of my diet. I don't object to this development at all!

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