Roasted butternut squash with sweet potatoes

7EBD55D5-5F8C-4835-97FE-9FAA03CC6352Ingredients and preparation 

Peel 2 large size sweet potatoes. Cut and peel one portion of butternut squash as seen on the picture above. Cut the sweet potatoes and butternut squash in similar thickness and size . I used a wavy knife but you can use whatever knife you have.

I mixed vegetables with 2 Tbsp of oil. You can leave the mixture as it is or you can arrange them in a large baking pan as I have done in the main picture. Cover them with aluminum foil and bake covered in 375 degrees preheated oven for 20 minuets. Take off the cover and continue baking for another 10-15 minuets .

When ready to serve you can serve them as they are or you can add the cranberry dressing that you see in the main picture that is made of these ingredients: Cranberries, butter, Dijon mustard , salt & warm water . Mix them together in a blender and add over the vegetables.

Side note to parents: If your children eat white potatoes but are not used to eat sweet potatoes & butternut squash you can add to the potatoes the other ingredients as seen on the picture below. As the first time you can try to have more of the white potatoes and few pieces of the other vegetables and later as they get used you can keep adding more gradually.


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