Israeli•healthy
Butternut Squash Medley
Jamie Geller recipe - Israeli
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 whole butternut squash (peeled and cut into cubes)
- 1 sweet potato (peeled and cut into cubes)
- 1/4 cup olive oil
- 1 teaspoon salt
- 1 teaspoon honey
- 2 cup baby spinach leaves
- 1/2 cup pomegranate seeds
Instructions
- 1
Preheat your oven to 375 degrees. Add the squash and sweet potatoes to a baking sheet and drizzle on the olive oil, honey, salt and pepper. Toss to combine. Split the squash and potatoes between to making sheets to avoid overcrowding.
- 2
Roast the vegetables in the oven for 45 minutes, tossing once or until they are tender and slightly caramelized.
- 3
As soon as you remove the squash from the oven add the spinach leaves to the pan and stir them into the squash so that they wilt.
- 4
Spoon the squash and spinach onto a platter, taste for seasoning and garnish with pomegranate seeds.