Apple-Roasted Sweet Potatoes and Winter Squash*


1 ½ - 2 pounds winter squash (butternut, buttercup, etc.)
2 medium sweet potatoes
2 tablespoons olive oil
2 teaspoons chopped fresh rosemary (or 1 teaspoon dried)
About 1 ½ cups apple cider
Salt and pepper


Heat oven to 350 degrees. Peel squash, cut them open, and remove seeds. Peel sweet potatoes. Cut squash and sweet potatoes into even-size chunks. Place in a baking dish just large enough to hold all the vegetables in 1 layer. Toss with olive oil and rosemary to lightly coat. Pour in enough apple cider to reach about halfway up the vegetables. Season with salt and pepper. Bake until vegetables are tender and juice is reduced to a glaze, 40 – 50 minutes. Makes 4 – 6 servings.
NBC15 615 Forward Drive Madison, Wisconsin 53711 Business: 608-274-1515 Newsroom: 608-274-1500
Copyright © 2002-2014 - Designed by Gray Digital Media - Powered by Clickability
Gray Television, Inc.