These classic Autumn side dishes will get you in the mood for all the splendor of the Fall season. With their rich flavors and amazing aroma, you’ll be dragging out the scarecrow and pumpkin decorations in no time!

   Besides the delicious taste and smell, these recipes are very healthy and packed with fiber, vitamins, and minerals. Autumn is known for its hardy colors and foods. These two sure fit the bill!

Roasted Butternut Squash with Sage

Serves: 4

• 1 butternut squash, peeled, seeded, and cut into 1-inch cubes or 1 lb. frozen butternut squash
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon ground sage
• 1/4 cup chopped walnuts
• 1/4 cup pumpkin seeds

1. Preheat oven to 400° F.
2. Toss the butternut squash cubes with olive oil, salt, pepper, and sage.
3. Spread the butternut squash cubes in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the squash is tender and lightly browned This will take less time if using frozen squash.
5. Stir in the walnuts and pumpkin seeds and roast for an additional 5 minutes, or until the nuts and seeds are toasted.
6. Serve warm

NOTES:

• For a sweeter flavor, add a tablespoon of maple syrup or brown sugar to the butternut squash before roasting.
• You can also add other herbs and spices to the butternut squash, such as thyme, rosemary, or garlic powder.
• If you don’t have walnuts or pumpkin seeds, you can substitute other nuts or seeds, such as almonds, pecans, or sunflower seeds.
• This can easily be doubled as needed.
• Is naturally gluten free and vegan.

Roasted Sweet Potatoes with Cinnamon and Maple Syrup

Serves: 4

• 2 large sweet potatoes or yams, peeled and cut into 1-inch cubes (about 1 lb)
• 2 tablespoons olive oil
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 cup real maple syrup
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

1. Preheat oven to 400° F.
2. Toss the sweet potato cubes with olive oil, cinnamon, nutmeg, maple syrup, salt, and pepper.
3. Spread the sweet potato cubes in a single layer on a baking sheet.
4. Roast in the preheated oven for 20-25 minutes, or until the sweet potatoes are tender and lightly browned.
5. Serve warm.

NOTES:

• For a richer flavor, you can add 1/4 cup of chopped walnuts or pecans to the sweet potatoes before roasting.
• You can also add a dash of cayenne pepper to the sweet potatoes for a bit of heat.
• If you don’t have maple syrup, you can substitute honey, agave, or brown sugar.
• To make this recipe sugar free substitute the maple syrup with unsweetened orange juice.
• This can easily be doubled as needed.
• This dish can be made in a slow cooker. Toss all ingredients together and cook on low for 6 hours.
• Is naturally gluten free and vegan.

  

Get your Fall on with these delicious side dishes. I think this is the best time of the year for food. So many healthy and amazing flavors to choose from. Have fun with these 2 side dishes or make them into an entire meal! They both would be great as part of your Thanksgiving meal.

Have a delicious day!

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