Roasted Squash and Sweet Potatoes with Cranberry Sauce
Roasted Squash and Sweet Potatoes with Cranberries is not only a tasty way to combine veggies, but it will also be a beautiful addition to your Thanksgiving table.
1pound Delicata squash (sliced in half, seeds removed and cut into 1/2 inch slices)
1poundSweet potatoes (sliced into 1/2 inch rounds)
3tablespoonsOlive oil
1teaspoonSalt
1/2teaspoon Pepper
1/2 teaspoonGranulated garlic
1teaspoonDried Thyme
1/4cupWhole berry cranberry sauce
2tablespoonsMinced fresh parsley for garnish (optional)
Instructions
Preheat the oven to 425 degrees. Place the squash and the potatoes in a large bowl and toss with the olive oil, garlic, thyme, salt, and pepper. Place on a rimmed cookie sheet and roast for 20-25 minutes or until the veggies are fork-tender.
Transfer back to a large bowl and toss with the cranberry sauce and parsley before serving.