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Roasted Sweet Potato, Squash & Cranberries with Prosciutto

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Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Servings: 15
Course: Side Dish
Calories: 115
Ingredients Equipment Method

Ingredients
  

  • 3 pounds sweet potato
  • 1 package cranberries fresh
  • 1 medium squash I used a butternut
  • 1 package prosciutto
  • 1 tsp coconut oil

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

Method
 

  1. Wash and cut sweet potato in to cubes
  2. Microwave squash for 1.5 minutes
  3. Peel and cut squash in to cubes
  4. Thoroughly rinse and drain cranberries
  5. Cut prosciutto in to thin strips
  6. Spread teaspoon of coconut oil on baking pan
  7. Combine sweet potato, squash and cranberries in pan
  8. Cover with strips of prosciutto
  9. Roast uncovered in oven on 350