Maple Rosemary Roasted Butternut Squash and Sweet Potatoes
Ingredients
- 1 pound butternut squash cut in 1 inch pieces
- 1 pound sweet potatoes cut into 1 inch pieces
- ½ cup Rosemary Olive Oil
- 1/4 cup of Maple Balsamic Vinegar
- 1 ½ tablespoons rosemary, dried or freshly minced
- 3 garlic cloves sliced
- Salt and pepper to taste
- fresh garden herbs to top (parsley, rosemary, basil etc)
- Peel the squash and sweet potatoes and cut into cubes.
- Preheat oven at 425 degrees Fahrenheit
- Sauté the potatoes in a large pan with 1 teaspoon olive oil for about 5 minutes
- Mix together oil, vinegar, rosemary, garlic, salt and pepper in small bowl. Pour over and mix well with potato and squash pieces until thoroughly coated.
- Put the mixture in a baking dish that is large enough so that it is in one layer. Pour water into dish so there is a thin layer across the bottom.
- Cover with aluminum foil and roast for 20 minutes
- Lower the temperature to 320 and roast until potatoes are cooked at soft, for about 1 hour. Add water as needed.
- Serve topped with sprinkled fresh herbs
