Prep time: 15 min
Cook time: 45 min
2 cups diced sweet potato
2 cups diced butternut squash
2 cups diced apple
3/4 cup dried cranberries
2 tbsp finely diced candied ginger
2 tbsp unsalted butter
2 tbsp apple cider
1 tsp pumpkin pie spice
1/4 cup candied pecans
Preheat the oven to 400 degrees.
Wash and prep the vegetables. Peel and dice the sweet potato and butternut squash into 1/4-inch cubes. Dice the apple into 1/4-inch pieces, leaving the skins on. Use whatever apples you like to bake with or have on hand; Granny Smith apples work particularly well, lending some tartness and pretty color to the recipe.
Toss the cubed fruit and veggies in a bowl with cranberries, candied ginger, and pumpkin pie spices. Spread the mixture onto a baking sheet with a lip (line it with parchment paper first for easier clean-up), and top with the butter cut into small pieces. Slide the tray into the oven, then pour the apple cider into the tray to avoid spills.
Roast the vegetables until tender, stirring occasionally-about 30-45 mins. If you like your veggies to be a little crispier, go ahead and let it roast longer. Or if you decide you'd prefer the soft and moist version, use a baking dish instead of a sheet pan, and increase the volume of liquid.
Garnish with chopped candied pecans for crunch. Enjoy!
A great way to use up any leftovers is to get some store-bought crescent dough, spoon a tablespoon into the middle of the dough before you roll it up, garnish with a pecan on top, and bake as directed.