2 cups sweet potato, diced into ½-inch pieces (1 medium-large sweet potato)
2 cups butternut squash, diced into ½-inch pieces
Olive oil cooking spray
1-1/4 cups chopped red onion (1 medium onion)
1 cup no-salt-added, fire-roasted diced canned tomatoes
1 teaspoon honey
3/8 teaspoon salt, divided
1/4 teaspoon pepper, divided
1/8 teaspoon chipotle chile powder
1/8 teaspoon dried, crushed thyme
Place sweet potato and butternut squash on large baking sheet with a rim. Spray with cooking spray. Spread out vegetables on baking sheet. Roast in preheated 400-degree oven for 10 minutes or until almost tender. Remove and set aside.
Spray a small saucepan with cooking spray. Add 1/4 cup onion and cook over medium heat 5 minutes, stirring occasionally, or until onion is transparent. Add tomatoes, honey, 1/8 teaspoon salt, 1/8 teaspoon pepper and chile powder. Cook over medium heat 10 minutes or until mixture is thick; keep warm.
Spray large, heavy-bottomed skillet with cooking spray. Add remaining 1 cup onion. Cook over medium heat 7 minutes or until onion is transparent. Add roasted vegetables, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper and thyme. Stir gently but well. Press vegetables down into skillet. Cook over medium heat 10 to 15 minutes, or until vegetables are tender, stirring occasionally.
To serve, spoon hash onto four plates; top each with 1/4 of the tomato topping.
Makes 4 (3/4-cup) servings.
Per serving: 130 calories / 0.5 grams total fat / 3 grams protein / 30 grams carbohydrates / 270 milligrams sodium / 4.75 grams dietary fiber