Sweet and Spicy Array Of Squash

Photo: Noelle Ferrada Kelly

Ingredients

1 sweet potato, cut into ½ inch cubes

1/2 Kombucha squash, cut into ½ inch cubes

1/2 Butternut squash, cut into ½ inch cubes

2 teaspoons cinnamon

1 teaspoon ground cloves, ground ginger, allspice, and nutmeg

2 tablespoons agave syrup

2 tablespoons sunflower oil

Preparation

Preheat oven to 400F. Cover cookie sheet with parchment paper. Place cut squash in a medium bowl and add the spices, oil and syrup. Stir until vegetables are evenly covered. Spread on cookie sheet and bake for 20 minutes. Serve warm or at room temperature.