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Roasted Butternut Squash and Sweet Potatoes

Roasted Butternut Squash and Sweet Potatoes
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Appetizer

Roasted Butternut Squash and Sweet Potatoes

Serves: 6

Ingredients

1 10 ounce bag Stahlbush Island Farms frozen butternut squash
1 10 ounce bag Stahlbush Island Farms frozen sweet potatoes
1 1/2 tablespoons Napa Valley organic olive oil
1 teaspoon Wholesome Sweeteners organic raw blue agave nectar
1/8 teaspoon Morton iodized salt
1/8 teaspoon black pepper
1/2 teaspoon cinnamon

Directions

Preheat oven to 350 F. Allow frozen butternut squash and sweet potatoes to defrost just enough so that they can be separated easily.

In a large bowl combine, olive oil, agave, salt, pepper and cinnamon. Add vegetables and mix well using your hands or a large spoon. Spread veggies evenly on a baking pan and cook 25 to 30 minutes, until sweet potato is tender when pierced with a fork, stirring once about half way through cooking.

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