Looking for a sensational way to prepare sweet potatoes and hardy winter squash this fall? Try this easy-to-make, yet tasty, recipe for our Squash and Sweet Potato Bake with Feta. Harvest sweet potato wedges and chopped butternut squash bake to tender, caramelized perfection when tossed with a delicious olive oil dressing and a little smoked paprika. Feta and a hit of cilantro add a hit of freshness right at the end and take these seasonal veggies from everyday to wow. Your harvest table will come alive with this delicious side dish, whether you’re entertaining for a holiday meal, or just looking for a seasonal side dish for a cozy dinner.
What do I need ?
Original recipe yields 4 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 cups cut-up peeled butternut squash (3/4 inch pieces)
1/4 cup Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
1 tsp. smoked paprika
3/4 cup Cracker Barrel Crumbled Feta Cheese
2 Tbsp. chopped fresh cilantro
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How do I make it ?
Heat oven to 400°F.
Toss vegetables with dressing and paprika.
Spoon into 13x9-inch baking dish sprayed with cooking spray.
Bake 40 to 45 min. or until vegetables are tender and caramelized around edges.
Top with cheese and cilantro.
Kraft Kitchen Tips!
For milder flavour, substitute regular paprika for the smoked paprika.
Calories From Fat
% Daily Value
Fat 8 g
Saturated fat 3 g
Cholesterol 15 mg
Sodium 450 mg
Carbohydrate 25 g
Fibre 4 g
Sugars 7 g
Protein 7 g
4 servings, 1/4 recipe (177 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.