Oven-Roasted Butternut Squash and Sweet Potatoes

littlecookingtips.com

Jessica Leong

1 to 1.2kg / 2 to 2.5lbs (1 medium sized) butternut squash

800g / 28oz (4 to 5 small or 2 large) sweet potatoes (classic orange-flesh)

300g / 10oz (2 medium-sized) yellow onions

60ml (¼ cup) balsamic vinegar

180ml (¾ cup) olive oil

1 tablespoon dry marjoram*

1 tablespoon dry mint

2 teaspoons dry thyme

2 ½ teaspoons salt **

1 teaspoon ground pepper

if you can’t find it in the dry herbs/spices section, you might find it next to other herbal teas

note: you can adjust the salt according to your liking, but we find that this quantity was necessary flavor-wise

Directions at littlecookingtips.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer