eThoughtfulThings

thegoodcook:

adriennes:

Tonight I had a harvesty dinner that started with…

Maple Roasted Butternut Squash and Sweet Potatoes with Wilted Spinach

Ingredients

• 1  small butternut squash, peeled, seeded, and cut into 1/2-inch cubes
• 1  large sweet potato, peeled and cut into 1/2-inch cubes
• 2  tablespoons  butter, melted
• 1  tablespoon  olive oil
• 1  tablespoon  pure maple syrup
• 1  tablespoon  fresh thyme
• 1/2  teaspoon  salt
• 1/4  teaspoon  freshly ground pepper
• 1  (6-ounce) package fresh baby spinach

1. Preheat oven to 450°.

2. Toss together first 8 ingredients in a large bowl until vegetables are evenly coated. Spread in a single layer in 1 (15- x 10- x 1-inch) jellyroll pan or 2 (13- x 9-inch) baking dishes.

3. Roast, stirring once halfway through cook time, at 450° for 30 minutes or until edges of vegetables are light brown and tender when pierced with the tip of a knife.

4. Remove pan from oven. Add spinach to pan; toss gently with vegetable mixture until spinach is slightly wilted. Serve warm or at room temperature.

(via myrecipes)