One of my favorite things about autumn is the abundance of seasonal squash in the market. Butternut squash is a particular favorite in our family. It’s naturally sweet, low in calories, and full of vitamins A and C. Sweet Potatoes also are one of my favorite foods. We have an on-going joke in our family, “If there are sweet potato fries, Ashley is happy.” That is so the truth! I’m always looking for new ways to prepare these two amazing veggies at home and was so excited when Wildway shared with me this recipe. In this very simple recipe, I literally tossed the chopped squash and potatoes in coconut oil, baked, and added the granola.
And let me add in this, I don’t usually review foods, but being the “granola connoisseur” I believe myself to be, Wildway Granola is by far the best granola I have ever had; and thats saying a lot. Its chewy, soft, and still packed with all the yummies you would want in a topping, snack, or garnish. I am not even sponsored at all by them (wish I was) but still, feel the need to share how awesome their product is. Well done, Wildway, well done!
So, whether you are looking for a simple side to bring to Holiday parties or want to shake up your weeknight roasted vegetable routine, this Sweet & Savory Roasted Vegetable Dish hits the spot, not to mention makes you look like a gourmet chef.
I made this recipe the first time at our Thanksgiving meal, and we enjoyed it so much that I’ve made it a few extra times since. As much as I love my sweet potato fries, it has been refreshing to have some variety in our routine.
- 1 cup sweet potatoes, diced
- 1 cup butternut squash, diced
- 2 Tbs coconut oil
- 1/4 cup Wildway Apple Cinnamon Granola
- 2 Tbs Almond Butter
- 1 tsp fresh rosemary
- 1 tsp fresh thyme
- Salt & pepper (to taste)
- Coat sweet potatoes and squash with coconut oil
- Roast sweet potatoes and squash in oven at 425 for 25-30min
- Toss with granola, herbs, and seasoning
- Top with almond butter