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Sweet and Savory Autumn Bake
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Description
Over the summer, Smitten Kitchen posted a salad of carrots roasted with cumin that was fabulous! When the sweet fall vegetables came in season, I thought it would be a great way to play with the some of the same flavors.
Ingredients
- 2 cups Butternut Squash, Cubed
- 2 cups Sweet Potatoes and/or Yams, Cubed
- 1 whole Medium To Large Granny Smith Apple, Cored And Cubed
- 1-½ teaspoon Cumin
- 1 teaspoon Nutmeg, Ground
- 2 teaspoons Olive Oil
Preparation
Preheat oven to 350 degrees.
Toss vegetable and apple cubes in a casserole dish. Sprinkle cumin and nutmeg over the mixture. Drizzle with olive oil. Toss to coat.
Cover with foil and bake until squash and potatoes are soft when pierced with a fork. This should take about 35 minutes, but start checking at 20 or 25 minutes because this may happen faster depending on the size of cubes.
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