SUGAR BAKED SWEET POTATO AND ACORN SQUASH

While this recipe does contain sugar, it is not super sweet. The veggies add to the sweetness with their own delicious flavors.

2 large sweet potatoes (1-3/4 lbs), peeled and sliced
crosswise 1/2" thick
1 large acorn squash (3 to 3-1/2 lbs), halved lengthwise
seeded, and sliced crosswise 1/2" thick (do not peel)
3 tbs vegetable oil (recipe called for butter, but using
vegetable oil was just fine. The sugar more than makes
up for the butter)
1/2 cup packed light brown sugar
1 tsp grated nutmeg (If you use ground nutmet, I would
use 1/3 of a tsp. You can always add more if not enough
nutmeg flavor)

Active time: 20 minutes
Cooking time: approx 40 minutes

Preheat oven to 375 degrees.

Toss sweet potatoes and squash with oil, 1/2 tsp salt and
1/4 tsp pepper. Place on sided baking sheet or large
casserole dish.

Stir together brown sugar and nutmeg. Turn vegetable
slices and sprinkle evenly with sugar mixture.

Bake until golden and tender. Do not over-cook as the
sugar will tend to make veggies hard and crispy.

Recipe adapted from Gourmet Magazine,
November 2009