Roasted Sweet Potatoes, Acorn Squash and Pears with Cinnamon Butter
a recipe that serves 6-8 by
Ingredients:
3 sweet potatoes, cleaned
1 acorn squash, cleaned
3 pears, cleaned
2 tablespoons plus 1 teaspoon olive oil
1/2 plus 1/8 teaspoon of coarse salt
1 stick of butter
1/4 teaspoon of cinnamon
Directions:
1. Preheat oven to 400 degrees.
2. Cut sweet potatoes in half length-wise, cut each half into quarters length-wise and cut each quarter in half width-wise. Cut acorn squash in half length-wise and cut each half into quarters length-wise. Cut pears in half length-wise, cut each half into quarters length-wise and remove the core from each quarter.
3. Mix squash and potatoes in a large bowl with 2 tablespoons of oil and 1/2 teaspoon of salt. Place on a baking sheet with a rim. Roast for 20 to 25 minutes.
4. Mix pears with 1 teaspoon of olive oil and 1/8 teaspoon of salt add to roasting potatoes and squash. Roast for another 10 minutes. The potatoes and squash should be fork soft.
5. Melt butter over medium heat on stove or melt in microwave. Add cinnamon and stir.
6. Place in a small bowl for individual use to drizzle a small amount over potatoes, squash and pears.