Roasted Sweet Potatoes and Butternut Squash

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Sweet meets spicy in this flavour-packed combo. I roast the squash and sweet potatoes side-by-side but season them separately - trust me, it’s worth the extra step. The contrast makes every bite pop.

• 1 medium butternut squash
• 2–3 sweet potatoes
• Olive oil
• 2 tbsp maple syrup
• Salt, to taste
• Cajun spice
• ½+ tsp ground cinnamon
• ½ tsp cayenne pepper (optional)

1. Preheat oven to 400°F. Line a large baking sheet with parchment paper.
2. Peel and cube the butternut squash and sweet potatoes, keeping them in separate bowls. Cut everything into roughly 1-inch pieces so they cook evenly.
3. For the squash: Toss cubes with just enough olive oil to coat. Add maple syrup, cinnamon, salt, and cayenne (if using). Spread out in a single layer on half of the baking sheet.
4. For the sweet potatoes: Toss cubes with olive oil, a generous sprinkle of Cajun spice (enough to coat each piece), and salt. Spread in a single layer on the other half of the baking sheet.
5. Roast for 45 minutes or until the sweet potatoes start to crisp and the squash begins to caramelize. Avoid stirring too much, especially early on so the pieces can develop that golden crust.
6. Once roasted, combine in a serving bowl and enjoy warm.

1. Sweet potatoes will soften before crisping—let them be! Stirring too early can turn them to mush.
2. I wear disposable gloves when I’ve peeling the squash – it has a sap-like substance that can irritate the skin.  It goes away within a few hours if you experience, ‘squash hands’.