Sweet Potato Butternut Squash Bake

OMG! I made this deliciously amazing Sweet Potato Butternut Squash Bake and it was such a hit! Goodbye boring sides like plain-old potatoes…. (ok, still love those!) BUT why not mix things up and make this instead :)

Sweet potatoes and squash are much better than white potatoes because they are low-glycemic (learn about that here) and they are loaded with Beta Carotene ~ a super nutrient that’s responsible for:

• converting beta-carotene into Vitamin A which gives you healthy skin, healthy immune system and good eye health.
• that is especially great during fall/ winter as it prevents your skin from getting dull
• beta carotene is also an antioxidant which protects the body from free radicals which damage cells
• these foods are also high in Vitamin C
• source of magnesium, iron + so much more goodness

Butternut Squash and Sweet Potato Bake

Ingredients:

1 butternut squash

2 large sweet potatoes

1/2 teaspoon dried basil

1/2 teaspoon dried thyme

salt and pepper to taste

1/2 cup chopped almond

1/3 cup dried cranberries

Directions:

Peel and chop the butternut squash and sweet potatoes and season with salt and pepper and basil and thyme and bake on a parchment paper lined baking sheet for about 20 to 30 minutes at 350 F.
Halfway through sprinkle the almonds and cranberries on top and continue baking for about 10 more minutes.
Once baked, remove from the oven and check for doneness. Serves 4-6.

This is a great side dish that you can dress up any way you want.

The toppings of dried cranberries and almonds do make it more festive, which makes it great for a Thanksgiving and/ or Christmas dinner.

This almost reminds me of a ‘stuffing’ recipe replacement ~ if that’s what you’re after – it’s pretty damn good :)

I also like to make this sweet potato and squash dish for everyday dinner or lunch to go with a salad or veggie burgers. It’s a delicious healthier alternative to fried or white potatoes. Yet, it’s delicious and really hits the spot.

We have a hard time keeping these on the pan straight out of the oven… they get picked right off before I even place them on the table :) Enjoy!

 

Ella Leché is a cookbook author (‘Cut the Sugar‘), recipe developer, and photographer/stylist behind Pure Ella; where she shares delicious and healthy recipes. Eating PURE is clean ingredients, whole foods, plant-based nourishment and delicious desserts – with quality ingredients and sweeteners so they’re treats with benefits so you won’t have to feel deprived or restricted to eat healthier.
Thank YOU for being here!

 

Follow on social media for daily health & happiness inspiration:

Instagram  |  Facebook  |  Pinterest  |  Twitter  

 

 

 

ps. don’t forget to share your Pure Ella (PE) recipe creations by tagging them #pureella and @pure_ella on Instagram – we repost our favourite photos!