Sweet Yams N Squash
Yield
6 servingsPrep
15 minCook
40 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
winter squash
|
*
|
| 4 | each |
sweet potatoes, or yams
|
|
| ¼ | cup |
orange juice
|
|
| 1 | x |
maple syrup
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
winter squash
|
*
|
| 4 | each |
sweet potatoes, or yams
|
|
| 59 | ml |
orange juice
|
|
| 1 | x |
maple syrup
|
*
|
Directions
Heat oven to 350℉ (180℃).
Lightly spray a big-enough Pyrex pan with Pam.
Trim ends of squash, cut in half lengthwise, clean out seeds, and lay flat sides down in pan.
Peel sweet potatoes (hey, it's up to you!) and lay in pan.
Bake in oven until both are done.
Remove the cooked veggies from the oven, cut them into bite-sized slices and chunks, and arrange them in a serving dish.
Separately, combine the liquids and sweet spices.
Pour over the warm veggies.
Either serve immediately, or refrigerate (covered).
Can be reheated in a regular or microwave oven.
