Sweet Potato and Squash Bake

2 points each serving

• Ready In: 35 mins
• Serves: 6
• Yields: 1/2 cup servings

Ingredients

• 1⁄2 lb sweet potato, peeled and cut into 1 cubes
• 2  lbs acorn squash, peeled and cut into 1 cubes
• 2  teaspoons canola oil
• 1  tablespoon brown sugar, unpacked
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg

Directions

1. Preheat oven to 375.
2. Coat an 8” square pan with Pam.
3. Place sweet potatoes and squash in prepared pan.
4. Drizzle with oil and sprinkle with sugar, cinnamon, and nutmeg; toss to coat mixture well.
5. Bake, covered with aluminum foil, for 35 minutes, stirring occasionally.