Besides a drizzle of honey over the orange slices, the squash and potato are already naturally sweet. The roasting also acts to caramelize the sugars, which adds a bit of exterior crunch, while leaving the inside tender and delicious! (These are essentially very similar to baked sweet potato fries, but better!)
If you don't care for the taste of eating the whole slice of orange, (rind, pith, and all!), then simply cut away the flesh from the rind before eating. You can also take an extra orange and squeeze some fresh juice over the veggies as soon as you pull them out of the oven. So good, clean, and healthy! This is also one of those dishes that I didn't truly measure anything, (except the spices), so you can add or minus what you'd like based on your personal taste. It's a beautiful, and simple dish, and works well for a casual meal, or as a side for a holiday or special occasion! This also would pair amazingly well with turkey, chicken, or pork, and some wonderful greens
Yield: 4-8 servings
Prep time: About 30min.
Total cooking time: 30-40min.
4 Servings: 8 Servings+:
1/2 of a Butternut Squash (cubed) 1 whole Butternut Squash (cubed)
1 sweet potato (cubed) 2 sweet potatoes (cubed)
2-3 Blood oranges (cleaned & sliced) 3-4 Blood oranges (cleaned & sliced)
Grapeseed or Olive oil Grapeseed or Olive oil
1/2 t. ground cinnamon 1 t. ground cinnamon
1/2 t. Smoked Hungarian Paprika or chili powder 1 t. Smoked Hungarian Paprika or chili powder
Preheat oven to 400F or 425F
1) Prepare a sheet tray by lining with foil, or by spraying baking spray. Prep your squash and sweet potato(s) by peeling, and cubing them, and then placing the veggies in a medium sized bowl. (If you don't wish to cube them, you can also cut them into match sticks, or as you would fries.)
***If prepping ahead of time, make sure to cover the veggies with water to keep them from browning before cooking. (Especially the sweet potato!) Make sure to remove the water, and pat the veggies dry with some paper towels prior to coating with oil, before roasting.
2) Drizzle some oil over the veggies in the bowl, and add the spices and season with some salt. Using clean hands, or a large spoon, coat the squash and sweet potato as evenly as possible. Evenly spread the squash and potato over the prepped sheet tray, and place in a 400F oven for 20min., making sure to rotate the tray about every 10min.
***Slice the oranges at this time. Lightly brush some oil on both sides, and set aside.
After about 20min., remove the tray from the oven, and place the slices of blood oranges on top of the squash and potato mixture, and drizzle over a little honey on top of the orange slices.
Return to the oven for another 15-20min., rotating the tray once again about every 10min. When veggies are kind of golden on the outside, and tender on the inside, they are done!
**TOTAL ROASTING TIME SHOULD BE ABOUT 30-40min.
Remove from the oven, squeeze some fresh orange juice over the veggies- (if you wish) right out of the oven, and allow to sit for about 5-10min. before serving or plating up.