Curry Maple Roasted Delicata Squash and Sweet Potato
Spicy, sweet and savory, this curry maple roasted delicata squash and sweet potato is a must-have recipe for the fall and winter months. For something a little different, serve this simple and healthy side dish for Thanksgiving!
Servings: 5
Ingredients
- ~7-8 cups delicata squash, halved, seeded and sliced into half rounds (about 1 large squash)
- ~3 cups white sweet potato, peeled and cubed (about 1 medium sweet potato)
- 2 Tbsp avocado oil
- 1 Tbsp pure maple syrup
- 1 Tbsp curry powder
- 1 tsp cinnamon
- 1 tsp sea salt or to taste
- Black pepper, to taste
Optional for serving:
- 1/4 cup raw pecans, dry toasted and roughly chopped
Instructions
- Preheat oven to 375 degrees F and line a baking sheet with parchment paper.
- Add the squash and sweet potato to the prepared baking sheet. In a small bowl, whisk together the avocado oil, maple syrup, curry powder, cinnamon, sea salt and black pepper. Taste and adjust flavor, as desired.
- Pour oil mixture over vegetables and toss to coat. Spread vegetables evenly on the pan. Bake in prepared oven for 45 minutes, stirring halfway through.
- While veggies are finishing in the oven, dry toast your pecans, if using. Heat a small skillet over medium-high heat. Add the raw pecans and toast, stirring frequently for about 4-5 minutes, or until fragrant and a little darker in color. Set aside to cool slightly and then roughly chop. Sprinkle on roasted vegetables, once done.