Finally, this is a recipe we ran in the AJC last year in a story about sweet potatoes. It will work perfectly well with just butternut squash – and it really is good.
This dish is pretty irresistible even for those who expect their sweet potatoes to be sweet. A little honey tips the scale slightly to the sweet side, but the natural sweetness of the butternut squash and sweet potatoes may be all you need.
These savory roasted vegetables combined with crisp arugula could be served as a salad-like first course, or as a side dish with the main meal. And it’s easy to halve or double the recipe, depending on the number of people you’re serving.
To make ahead of time, roast the sweet potatoes and squash a few hours or a day ahead and refrigerate up to 1 day. Heat roasted vegetables in a microwave in 2- to 3-minute intervals until just warmed through, then combine with arugula and dress with balsamic vinegar and olive oil just before serving.
Ingredients:
4 large sweet potatoes, peeled and seeded, cut into 3/4- by 3-inch wedges 2 medium butternut squash, peeled, seeded, cut into 3/4- by 3-inch wedges 1/4 cup olive oil, plus more for drizzling 3 tablespoons balsamic vinegar, plus more for drizzling 2 tablespoons unsalted butter, melted 2 tablespoons honey, optional 1 tablespoon chopped fresh rosemary 1 teaspoon kosher salt 1/2 teaspoon black pepper 1 small bunch arugula, stems removed
Preparation:
Preheat oven to 400 degrees. In a large bowl, toss all ingredients except arugula together. Arrange vegetables in a single layer on a rimmed cookie sheet. Roast vegetables until golden and tender, about 45 minutes, stirring every 10 minutes to encourage even cooking.
Remove from oven and allow to cool slightly. Toss vegetables with arugula and drizzle with olive oil and balsamic vinegar. Serve immediately.
Adapted from “The Martha Stewart Living Cookbook” (Clarkson Potter, $35.00)
Per serving: 231 calories (percent of calories from fat, 24), 4 grams protein, 44 grams carbohydrates, 6 grams fiber, 7 grams fat (2 grams saturated), 5 milligrams cholesterol, 174 milligrams sodium.