- 2 delicata squash, ends trimmed and seeds scraped out and then sliced into rings
- 2 medium sweet potatoes, peeled or unpeeled, cut into 1/4” thick slices
- 1–1.5 cups fresh cranberries (more or less depending on preference)
- 3 tbsp melted ghee
- 1 tbsp olive oil
- 1.5 tsp cinnamon
- 1 tsp dried thyme
- 1 tsp pumpkin pie spice
- 1/2 tsp salt
- Crushed pecans or sliced roasted almonds to top
- Preheat oven to 400 degrees F. and prepare sweet potatoes and squash
- In a small dish, combine melted ghee, oil, and all spices and mix together well
- Place squash and potatoes on a rimmed baking sheet and pour mixture over the vegetables. Using your hands, mix around and evenly coat all sides of the squash and potatoes.
- Arrange squash and potatoes on the sheet pan so they’re mostly in one layer, with giving priority to the potatoes being on bottom. Squash rings can be slightly overlapping on top of the potatoes.
- Evenly distribute cranberries over the sheet pan. Place in the oven on a middle rack.
- Roast for 20-25 minutes, or until squash and potatoes are fork tender. Remove from oven and serve immediately.
- Use the optional “hot start” by letting your empty sheet pan heat in the oven while it’s preheating for a more caramelized result. If you heat the sheet pan first, you’ll want to use a mixing bowl to coat the vegetables instead of doing it right on the sheet pan, as the pan will be hot to the touch.
- For a sweeter, more caramelized flavor and if not doing a strict Whole30, add 1 tablespoon maple syrup or coconut sugar into the melted ghee mixture.
- Oven times may vary and depend on the thickness of the sweet potatoes and squash. To ensure an even cook time, keep the vegetable slices as close to the same thickness as possible.