- Preheat oven to 400F.
- Add the cinnamon to the melted ghee and stir.
- Place the the sweet potato and butternut squash cubes on a baking tray (line it with aluminum foil to avoid scrubbing the tray later).
- Pour the cinnamon ghee mixture onto the sweet potato and butternut squash cubes and rub in so that all the cubes get covered.
- Bake in oven for 15 minutes and then gently turn them a little. Bake for another 10-15 minutes and check on how soft they are. They should be very soft (exact baking times will depend on how big you cut the sweet potato and butternut squash cubes). Bake for longer if necessary.
You could just use one root vegetable if you prefer (e.g., change the butternut squash to another sweet potato).
- Serving Size: 1/2 cup