My last minute Thanksgiving dish went over so well I decided to share the recipe. It’s gluten-free, vegan, colorful, vegetarian, and a great side dish to have during fall and winter months! To get started, chop up 3 cups of butternut squash into small dices {approximately half of a regular butternut squash} and 3 cups of sweet potatoes into small dices. {approximately 1 large sweet potato Preheat oven to 400º. Put the butternut squash and sweet potatoes in a large bowl. Toss