Cranberry-Pecan Fall Roasted Vegetables

Name: Cranberry-Pecan Fall Roasted Vegetables
Ingredients: 1 1/2 pound butternut squash (, peeled, seeded, cut into 1 inch cubes); 1 1/2 pound acorn squash (, peeled, seeded, cut into 1-inch cubes); 1 large sweet potato (, peeled and cut into 1-inch cubes); 2 tablespoons extra-virgin olive oil; salt and pepper; 2 tablespoons brown sugar; 1/4 cup dried cranberries; 2 tablespoons golden raisins; 2 tablespoons chopped pecans

"These Fall Roasted Vegetables combine the best flavors in this easy side dish, with oven roasted squash, sweet potato, cranberries, and pecans...."

INGREDIENTS

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1 1/2 pound butternut squash (, peeled, seeded, cut into 1 inch cubes)

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1 1/2 pound acorn squash (, peeled, seeded, cut into 1-inch cubes)

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1 large sweet potato (, peeled and cut into 1-inch cubes)

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2 tablespoons extra-virgin olive oil

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salt and pepper

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2 tablespoons brown sugar

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1/4 cup dried cranberries

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2 tablespoons golden raisins

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2 tablespoons chopped pecans

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