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Playing Jane Leeves’ Roasted Butternut Squash and Sweet Potato with Arugula and Balsamic


  • 1 small butternut squash, peeled and cut into cubes
  • 3 to 4 sweet potatoes, peeled and cut into cubes
  • Olive oil, for drizzling
  • Salt and pepper
  • 1 container argula
  • Balsamic vinegar, for drizzling


Serves: 6-8


Preheat oven to 375°F.

Drizzle butternut squash and sweet potatoes with olive oil and season with salt and pepper. Place on separate trays as cooking time of each varies slightly. Place trays in oven and roast about 45 to 50 minutes.

Toss squash and potatoes in a bowl with arugula and drizzle with balsamic. The arugula wilts slightly and it's a healthy, nutty, tart and sweet alternative to sweet potato pie which my family doesn't like and finds too sweet.