Side Dish

Maple Roasted Butternut Squash and Sweet Potatoes with Wilted Spinach

Name: Maple Roasted Butternut Squash and Sweet Potatoes with Wilted Spinach
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 (6-ounce) package fresh baby spinach; 2 tablespoons butter, melted; 1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes; 1 tablespoon fresh thyme; 1 tablespoon pure maple syrup; 1 tablespoon olive oil; 1/4 teaspoon freshly ground pepper; Garnish: Cracked black pepper; 1/2 teaspoon salt; 1 large sweet potato, peeled and cut into 1/2-inch cubes

6 October 2026

Not yet ratedRate Recipe

Total Time50 Mins

Serves6

Per Serving$1.02

Photo coming soon

If you have around 50 minutes to spend in the kitchen, Maple Roasted Butternut Squash and Sweet Potatoes with Wilted Spinach might be a super gluten free, lacto ovo vegetarian, and primal recipe to try. One portion of this dish contains around 3g of protein, 6g of fat, and a total of 176 calories.

Gluten Free Vegetarian Primal Side Dish Spinach

Method:

1
Preheat oven to 45
2
Toss together first 8 ingredients in a large bowl until vegetables are evenly coated.
3
Spread in a single layer in 1 (15- x 10- x 1-inch) jellyroll pan or 2 (13- x 9-inch) baking dishes.
4
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.
5
Remove pan from oven.
6
Add spinach to pan; toss gently with vegetable mixture until spinach is slightly wilted.
7
Garnish, if desired, and serve warm or at room temperature.