1 whole butternut squash, peeled and cut into cubes
1 sweet potato, peeled and cut into cubes
1/4 cup olive oil
1 teaspoon salt
1 teaspoon honey
2 cup baby spinach leaves
1/2 cup pomegranate seeds
Preheat your oven to 375 degrees. Add the squash and sweet potatoes to a baking sheet and drizzle on the olive oil, honey, salt and pepper. Toss to combine. Split the squash and potatoes between to making sheets to avoid overcrowding.
Roast the vegetables in the oven for 45 minutes, tossing once or until they are tender and slightly caramelized.
As soon as you remove the squash from the oven add the spinach leaves to the pan and stir them into the squash so that they wilt.
Spoon the squash and spinach onto a platter, taste for seasoning and garnish with pomegranate seeds.