Roasted Butternut Squash & Sweet Potato
- 4 sweet potatoes Medium, peeled and cut into 1" cubes
- 1 butternut squash peeled and cut into 1" cubes
- 1/4 cup olive oil
- 5 tablespoons balsamic vinegar
- 2 tablespoons rosemary and Thyme - chopped finely
- 1 teaspoon ground pepper
- 1 teaspoon sea salt
- 2 tablespoons butter melted
- 1 bunch arugula washed
- Heat oven to 400 degrees. Combine the olive oil, balsamic, melted butter, salt and pepper. Toss in the cubes and thoroughly coat. Place evenly on a roasting pan (all should be touching the pan),. Place pan in the middle of your oven - if you have two pans on two shelves, rotate in the middle of cooking time. Roast for about 30 minutes until tender and golden. Remove from oven and allow to cool slightly. Transfer to a large bowl and toss gently with the Arugula. Drizzle a small mixture of olive oil and balsamic vinegar over the top to lightly coat. Serve immediately.
- HInts : To make the prep time faster - you can purchase butternut squash already peeled and cut into cubes. It is important to have the cubes the same size so they cook evenly. Don't over cook the vegetables or they will be mushy and difficult to toss in the salad.
sweet potatoes, butternut, olive oil, balsamic vinegar, rosemary, ground pepper, salt, butter, arugula washed
Taken from www.yummly.com/recipe/Roasted-Butternut-Squash-_-Sweet-Potato-899339 (may not work)