Ingredients for 6-8 servings
1 pound of butternut squash, rinsed, unpeeled and
seeded, and cut into wedges
1 pound of acorn squash, rinsed, unpeeled, seeded and
cut into wedges
1 pound of unpeeled sweet potatoes, rinsed, unpeeled
and cut into wedges
3 tablespoons extra virgin olive oil
3 cloves garlic, thinly sliced
2 tablespoons of fresh sage leaves cut into tiny strips
Coarse sea salt
Freshly ground black pepper
½ cup of dried cranberries
Preparation
Preheat oven to 400 ° F and cover a baking sheet with
aluminum foil.
Place the squash and sweet potatoes in the tray, and
brush them with olive oil .
Season with salt and pepper and evenly distributes the
slices of garlic and sage .
Bake for 20-25 minutes, until squash and potatoes are
tender.
Remove from oven. Sprinkle with dried cranberries.
Serve hot or warm.