Roasted Sweet Potato, Squash & Cranberries with Prosciutto
Equipment
- 1 Microwave to soften skin on squash for peeling
- 1 Vegetable peeler
- 1 Sharp knife sturdy enough to cube sweet potato
- 1 Cutting board
- 1 Baking pan
Ingredients
- 3 pounds sweet potato
- 1 package cranberries fresh
- 1 medium squash I used a butternut
- 1 package prosciutto
- 1 tsp coconut oil
Instructions
- Wash and cut sweet potato in to cubes
- Microwave squash for 1.5 minutes
- Peel and cut squash in to cubes
- Thoroughly rinse and drain cranberries
- Cut prosciutto in to thin strips
- Spread teaspoon of coconut oil on baking pan
- Combine sweet potato, squash and cranberries in pan
- Cover with strips of prosciutto
- Roast uncovered in oven on 350