Bake cubes of squash and sweet potato with walnuts, honey, citrus and spices. This side dish is the perfect fall accompaniment to fish, roast pork or your Thanksgiving dinner.

Yield: Serves 6.



  • 5 cups cubed squash
  • 2 cups cubed sweet potatoes
  • 1 tbsp canola oil
  • 2 tbsp honey
  • 2 tbsp orange juice
  • 1/2 tsp cinnamon
  • 1/8 tsp nutmeg
  • 1 1/2 tsp grated orange peel
  • 1 apple, peeled and cubed
  • 1/2 cup chopped toasted walnuts


  1. Preheat oven to 350°F.
  2. Combine squash and sweet potatoes; place in a greased shallow 2 quart casserole.
  3. Heat oil, orange juice, cinnamon, nutmeg and orange peel in a saucepan, stirring until combined.
  4. Drizzle over squash and sweet potatoes.
  5. Cover casserole and bake at 350°F for 45 minutes. Stir in apple and bake, uncovered, for 30 minutes. Top with walnuts. Serve with roast pork, meat loaf or fish.
Nutritional analysis per serving:

240 calories, 11.7 g fat, 4.6 g protein, 32 g carbohydrate, 4.8 g fibre, 35.1 mg sodium