Sweet Potato & Butternut Squash Combo

I am a big fan of root vegetables, especially potatoes, and combining them with winter squash, which is technically a fruit, makes it even more enjoyable. This side dish is easy to make and is delicious. It goes pretty well with any meat or fish.

Ingredients:

2 cups butternut squash

1 large sweet potato

2 tablespoons olive oil

1 teaspoon olive or vegetable oil for baking/air frying

1/2 salt & pepper or to taste

1 tablespoon maple syrup (optional)

1 tablespoon pecan pieces or chopped walnuts (optional)

1/2 teaspoon fresh sage or any dry herbs (optional)

1 clove minced garlic (optional)

Instructions:

1. Peel and cut the sweet potato and the squash into 1-inch-thick cubes.

2. Put them in a large bowl, add the olive oil, salt & pepper, and mix well.

3. Spray the rack of an Air Fryer with olive or vegetable oil.

4. Bake the ingredients at 400°F for about 20 minutes, tossing them three times. They should be soft from the inside and a little crispy from the outside.

5. Drizzle with the maple syrup and add the nuts and the herbs.

Enjoy!

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Note: I happen to love the functionality of the air fryer. You can certainly use the conventional oven if you don't have one. I would say that the baking time will take longer, approximately 45 minutes, with a toss of the vegetables halfway through.

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Butternut squash is low in calories but high in many nutrients, including vitamins A, C, magnesium, and potassium.

Sweet potatoes are starchy root vegetables rich in fiber, vitamins, and minerals. They're also high in antioxidants that protect your body from free radical damage and chronic disease.