Glazed Squashes and Sweet Potatoes
Elevate your side dish game with this vibrant and flavorful recipe for Glazed Squashes and Sweet Potatoes. Perfectly roasted butternut squash, acorn squash, and sweet potatoes are tossed in a luscious glaze made from olive oil, golden honey, and tangy balsamic vinegar, enhanced by warm spices like cinnamon and nutmeg. The caramelized edges and natural sweetness of the vegetables are beautifully complemented by this sticky, spiced glaze. Whether you’re serving it at a holiday feast or as a cozy weeknight side, this dish is a showstopper that’s both wholesome and irresistibly delicious. Garnish with fresh parsley for a pop of color and brightness, and enjoy every bite of this comforting, oven-roasted masterpiece.
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Recipe Information
Ingredients
- 1 medium-sized butternut squash
- 1 medium-sized acorn squash
- 2 large sweet potatoes
- 3 tablespoons olive oil
- 3 tablespoons honey
- 1.5 tablespoons balsamic vinegar
- 0.5 teaspoons ground cinnamon
- 0.25 teaspoons ground nutmeg
- 0.75 teaspoons kosher salt
- 0.5 teaspoons black pepper
- 2 tablespoons chopped parsley (optional)
Instructions
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or aluminum foil for easy cleanup.
Peel the butternut squash, remove the seeds, and cut it into 1-inch cubes. For the acorn squash, cut it in half, scoop out the seeds, and slice it into 1-inch thick half-moons. Peel the sweet potatoes and cut them into 1-inch cubes.
Place the butternut squash, acorn squash, and sweet potatoes onto the prepared baking sheet in an even layer.
In a small bowl, combine the olive oil, honey, balsamic vinegar, ground cinnamon, ground nutmeg, kosher salt, and black pepper. Whisk thoroughly to create the glaze.
Drizzle the glaze evenly over the squashes and sweet potatoes. Use your hands or a spatula to toss everything together, ensuring all the pieces are well-coated.
Roast the vegetables in the preheated oven for 35-40 minutes, stirring halfway through the cooking time to ensure even caramelization.
Once the vegetables are tender and slightly caramelized around the edges, remove the baking sheet from the oven.
Transfer the glazed squashes and sweet potatoes to a serving dish. Sprinkle chopped parsley on top if desired for a fresh, herby finish.
Serve warm and enjoy!
Nutrition Facts
Calories |
1667 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 43.8 g | 56% | |
| Saturated Fat | 6.9 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 716 mg | 31% | |
| Total Carbohydrate | 329.0 g | 120% | |
| Dietary Fiber | 71.8 g | 256% | |
| Total Sugars | 85.0 g | ||
| Protein | 22.1 g | 44% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 816 mg | 63% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 5878 mg | 125% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
