Roasted Sweet Potatoes and Butternut Squash

Roasted Sweet Potatoes and Butternut Squash
 
1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes 1 large sweet potato, peeled and cut into 1/2-inch cubes
2 tablespoons butter, melted
1 tablespoon olive oil
1 tablespoon pure maple syrup
1 tablespoon fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 (6-ounce) package fresh baby spinach
Garnish: Cracked black pepper
 
Preheat oven to 450°.
Toss together first 8 ingredients in a large bowl until vegetables are evenly coated. Spread in a single layer in 1 (15- x 10- x 1-inch) jellyroll pan or 2 (13- x 9-inch) baking dishes.
Roast, stirring once halfway through cook time, at 450° for 30 minutes or until edges of vegetables are light brown and tender when pierced with the tip of a knife.
Remove pan from oven. Add spinach to pan; toss gently with vegetable mixture until spinach is slightly wilted. Garnish, if desired, and serve warm or at room temperature.
Note: When roasting vegetables, take care not to crowd your pan or else the vegetables will steam instead of caramelizing and browning around the edges.
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