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Squash Potato Bake

Squash Potato Bake 1 1/2 lb. sweet potatoes, peeled and cut into 1" pieces
2 lbs. acorn squash, peeled and cut into 1" pieces
2 tsp. canola oil
1 tbsp. brown sugar
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg

Preheat oven to 375 degrees. Coat an 8-inch square pan with cooking spray.
Place potatoes and squash into 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. Makes 4 servings.

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