Sweet Potato and Squash Bake POINTS® Value | 2 Servings | 6 Preparation Time | 15 min Cooking Time | 35 min Level of Difficulty | Easy side dishes | This sweet root-vegetable side dish is the perfect accompaniment to all of your fall gatherings. Serve it on Rosh Hashanah or Thanksgiving for a tasty side dish to poultry or meat. Ingredients: 1/2 pound sweet potato(es) 2 pound acorn squash, about 1 large 2 tsp canola oil 1 Tbsp unpacked brown sugar 1/2 tsp ground cinnamon 1/4 tsp ground nutmeg

Directions: Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray. Peel sweet potatoes and squash, cut into 1-inch cubes and place in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon and nutmeg; toss to coat mixture well. Bake, covered with aluminum foil, for 35 minutes, stirring occasionally. Yields about 1/2 cup per serving.