POINTS® Value |  2
Servings | 6
Preparation Time | 15 min
Cooking Time | 35 min
Level of Difficulty | Easy

side dishes | This sweet root-vegetable side dish is the perfect accompaniment to all of your fall gatherings. Serve it on Rosh Hashanah or Thanksgiving for a tasty side dish to poultry or meat.



1/2 pound sweet potato(es)
2 pound acorn squash, about 1 large
2 tsp canola oil
1 Tbsp unpacked brown sugar
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg

Instructions


1. Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.
2. Peel sweet potatoes and squash, cut into 1-inch cubes and place in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well.
3. Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Yields about 1/2 cup per serving.