- 1 lb sweet potatoes peeled and sliced crosswise 1/2 inch thick
- 1 acorn squash halved lengthwise, seeded, and sliced crosswise 1/2 inch thick
- 3 tablespoons unsalted butter melted
- 1/4 cup packed light brown sugar
- 1 teaspoon grated nutmeg
- Sea salt and pepper
Preheat oven to 375°F with racks in upper and lower thirds.
Toss sweet potatoes and squash with butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
Divide between two 17-by 11-inch 4-sided sheet pans. Bake, switching position of pans halfway through, 25 minutes.
Stir together brown sugar and nutmeg. Turn vegetable slices and sprinkle evenly with sugar mixture. Bake until golden and tender, 35 to 40 minutes more.
Vegetables can be baked 1 day ahead and chilled. Reheat in a baking dish, covered, in oven.
Recipe from Epicurious