Roasted Rosemary Sweet Potatoes & Squash

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Yields 8 servings

2-3 small winter squash, acorn or pumpkin
2 medium sweet potatoes, unpeeled
3 Tbsp extra virgin olive oil
2 tsp rosemary
½ tsp sea salt
¼ tsp pepper to taste


Cut squash in half, spoon out the seeds, then cut into ¾ inch chunks, removing skin. Cut the sweet potatoes into ¾ inch chunks. Combine squash and sweet potatoes in a large baking pan and sprinkle with olive oil and the seasonings. Cover and bake until they are tender when you fork them, about 40 minutes, stirring occasionally during the baking process.

Note:  In recent years rosemary has been the subject of research in the arena of cancer prevention, Alzheimer’s prevention and treatment, and heart disease treatment. Studies have shown that rosemary contains more than 2 dozen antioxidants that may help prevent some of the most serious chronic diseases. Because antioxidants are so important to cardiovascular health, rosemary has been looked at as a potentially cardio-protective herb. And in three separate studies on animals, rosemary has successfully inhibited the growth of cancer cells. More research on rosemary’s anticancer effects will surely follow.