Apple Roasted Sweet Potatoes & Squash
- 2 lb winter squash (Butternut is a good one to use but pick anyone that you like) or roughly 1 medium-sized butternut squash
- 2 medium sweet potatoes, washed well
- 3 tbsp olive oil
- 2 tsp chopped fresh rosemary or 1 tsp. dried
- 1 cup apple cider
- salt and pepper to taste
Peel squash and remove seeds. If sweet potatoes look good there is no need to peel them just wash them well.
Cut both squash and sweet potatoes into even chunks, 1½ inches square.
Place in a baking dish just big enough to hold all the veggies in one layer. Toss with olive oil and chopped rosemary to lightly coat them.
Drizzle apple cider so that all the vegetables have some around them. Season with salt and pepper.
Bake until vegetables are soft and cider is cooked down to a glaze, about 40 to 50 minutes.