Brown Sugar Baked Sweet Potatoes and Acorn Squash

This is not the cloying, candylike sweet potato side dish that is so often topped with marshmallows. Here, the vegetable's distinctive, mellow sweetness (as well as that of the acorn squash) is augmented by hints of brown sugar and nutmeg, so that the ingredients speak for themselves. Slicing the vegetables rather than purÃ©eing them also imparts a lovely presence—the squash looks like happy smiles, the sweet potatoes like shining coins.

Preparing Time: -
Total Time: -
Served Person: Makes 8 servings

Side Bake Christmas Thanksgiving Vegetarian Dinner Squash Sweet Potato/Yam Fall Healthy Christmas Eve Butter Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher

1/2 cup packed light brown sugar
3 tablespoons unsalted butter, melted

Carbohydrate 36 g(12%)
Cholesterol 11 mg(4%)
Fat 5 g(7%)
Fiber 3 g(14%)
Protein 2 g(4%)
Saturated Fat 3 g(14%)
Sodium 31 mg(1%)
Calories 183

Preparation Preheat oven to 375Â°F with racks in upper and lower thirds. Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes. Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more. Cooks' note:Vegetables can be baked 1 day ahead and chilled. Reheat in a baking dish, covered, in oven.

Brown Sugar Baked Sweet Potatoes and Acorn Squash

Ingredients

Nutrition facts