This roasted butternut squash and sweet potatoes recipe is a favorite for our Thanksgiving and it is wonderfully versatile. The savory roasted vegetables combined with crisp arugula can be served as a main dish, a side dish, or a salad. It’s easy to halve or double the recipe, depending on the number of people you’re serving. 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.
- 4 large sweet potatoes (about 6 cups), peeled and cut into 3/4- by 3-inch wedges
- 2 – 3 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 bunch arugula (or to taste), stems removed
- 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.
- This dish can be made ahead by roasting the vegetables the day before and reheat them in the microwave for 2-3 minutes until warm. Then toss and dress as directed in the recipe.
YUM!!! A great fall salad!