Best Maple Glazed Butternut Squash And Sweet Potatoes Recipes

Maple Glazed Sweet Potato & Butternut Squash Roast image

Provided by thistleridge

Categories Potato

Time 25m

Yield 2-3 cups, 4 serving(s)

Number Of Ingredients 8

1 sweet potato, peeled and diced
2 cups butternut squash, peeled and diced
1/2 cup white onion, minced
3 minced garlic cloves
1 tablespoon thyme
3 tablespoons maple syrup
1 tablespoon soy sauce
1 teaspoon black pepper

Steps:

Nutrition Facts : Calories 114.7, Fat 0.2, Sodium 274.6, Carbohydrate 28.2, Fiber 2.9, Sugar 12.8, Protein 2.1

Maple-Glazed Butternut Squash and Sweet Potatoes image

Provided by Millie Peartree

Time 40m

Yield 6 servings

Number Of Ingredients 8

1 small butternut squash, peeled, seeded and cut into 1-inch cubes, or 4 cups precut butternut squash (about 1 ½ to 2 pounds)
2 pounds sweet potatoes, peeled and cut into 1-inch cubes (5 cups)
2 tablespoons extra-virgin olive oil
1/4 cup maple syrup
1 teaspoon coarse kosher salt
1 teaspoon ground cinnamon
1/4 teaspoon black pepper
Zest of 1 orange

Steps:

Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line 2 rimmed half-sheet pans with parchment paper or silicone mats.
In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
Transfer to the baking sheets. Roast, switching the baking sheets on their racks and stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheets from the oven and turn on the broiler.
Take turns placing each baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables. Serve hot, warm or cold tossed in salad.