• 1/2 pound sweet potato(es)
• 2 pound acorn squash, about 1 large
• 2 tsp canola oil
• 1 Tbsp unpacked brown sugar
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg

Preheat oven to 375°F. Coat an 8-inch square pan with cooking spray.

Peel sweet potatoes and squash, cut into 1-inch cubes and place in prepared pan. Drizzle with oil and sprinkle with sugar, cinnamon, and nutmeg; toss to coat mixture well.

Bake, covered with aluminum foil, for 35 minutes, stirring occasionally.