Butternut Squash Medley

Preparation Time: 15 minutes 

Baking Time: 45 minutes 

Level of Difficulty: Easy 

Kashrut Type: Parve 

INGREDIENTS 

(Yields 4 servings) 

1 whole butternut squash, peeled and cut into cubes 

1 sweet potato, peeled and cut into cubes 

¼  cup olive oil 

1 teaspoon salt 

1 teaspoon honey 

2 cups baby spinach leaves 

½ cup pomegranate seeds 

PREPARATION 

1. Preheat your oven to 375 degrees.   
2. 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 two baking sheets to avoid overcrowding. 
3. Roast the vegetables in the oven for 45 minutes, tossing once or until they are tender and slightly caramelized. 
4. 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. 
5. Spoon the squash and spinach onto a platter, taste for seasoning and garnish with pomegranate seeds. 

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Jamie Geller is one of the most sought-after Jewish food and lifestyle experts worldwide. She is the bestselling author of 5 books and founder of Kosher Network International, publisher of JamieGeller.com featuring more than 10,000 recipes, articles, and videos.  Check out her new #1 Amazon Bestseller, Brisket 101 and her new family meal plan “Fresh Families” at FreshFamilies.us.