Maple Glazed Butternut Squash And Sweet Potatoes

½ small butternut squash, peeled, seeded and cut into 1-inch cubes, or 2 cups precut butternut squash (about ¾ to 1 pound)
1 pound sweet potatoes, peeled and cut into 1-
inch cubes (2½ cups)
1 tablespoon extra-virgin olive oil
2 tablespoons maple syrup
½ teaspoon coarse kosher salt
½ teaspoon ground cinnamon
teaspoon black pepper
Zest of ½ orange

Step 1
Set 2 oven racks in the middle and bottom of the oven, and heat oven to 425 degrees. Line one half-sheet rimmed sheet pan with parchment paper or silicone mats.
Step 2
In a large mixing bowl, drizzle the vegetables with olive oil and maple syrup, making sure they're all evenly coated. Sprinkle with the salt, cinnamon, pepper and orange zest, and, using your hands, toss the vegetables to coat them evenly in the oil and spices.
Step 3
Transfer to the baking sheet. Roast, stirring the vegetables halfway through cooking, until the largest piece of squash is tender all the way through, about 30 minutes. Remove the baking sheet from the oven and turn on the broiler.
Step 4
Place the baking sheet under the broiler for 1 to 2 minutes to caramelize the vegetables.
Serve hot, warm or cold tossed in salad.

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