Balsamic Roasted Sweet Potatoes and Butternut Squash

Preheat oven to 400 degrees. In a large bowl, toss all ingredients except arugula together. Arrange vegetables in a single layer on a rimmed cookie sheet. Roast vegetables until golden and tender, about 45 minutes, stirring every 10 minutes to encourage even cooking.

Remove from oven and allow to cool slightly. Toss vegetables with arugula and drizzle with olive oil and balsamic vinegar. Serve immediately.

Adapted from “The Martha Stewart Living Cookbook” (Clarkson Potter, $35.00)

Per serving: 231 calories (percent of calories from fat, 24), 4 grams protein, 44 grams carbohydrates, 6 grams fiber, 7 grams fat (2 grams saturated), 5 milligrams cholesterol, 174 milligrams sodium.