Sweet and Spicy Array Of Squash
By: Noelle Ferrada Kelly
Published: Friday, December 4, 2009 - 11:26am

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

1 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.

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Healthy and quick!