If you’re searching for a cozy, flavorful dish that brings both warmth and a burst of autumnal color to your table, this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is exactly what you need. It’s the perfect balance of sweet and savory, with tender cubes of squash and sweet potatoes kissed by fragrant rosemary and thyme, roasted to golden perfection. This recipe is an effortless way to transform simple ingredients into a comforting side dish that will quickly become a weeknight staple or a festive crowd-pleaser.
Ingredients You’ll Need
Getting the perfect roast starts with a few simple, quality ingredients that each bring their own magic to the table. These basics aren’t just pantry staples—they’re the foundation of flavor, texture, and color that make this recipe shine.
- Butternut Squash: Adds a creamy texture and naturally sweet flavor that caramelizes beautifully in the oven.
- Sweet Potatoes: Their rich sweetness complements the squash and roasts to a buttery softness.
- Red Onion: Offers a mild sharpness and colorful contrast once roasted.
- Garlic: Brings aromatic depth and a subtle pungency when roasted.
- Fresh Thyme: Provides an earthy herbaceous note that complements the rosemary perfectly.
- Fresh Rosemary: Adds a piney, fragrant punch that makes this dish unmistakably savory.
- Olive Oil: Helps everything roast evenly while lending a rich, fruity finish.
- Salt and Pepper: Essential seasoning to balance and enhance all the natural flavors.
How to Make Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to a toasty 400°F. Lining a large baking sheet with parchment paper ensures easy cleanup and helps prevent sticking, giving your roasted veggies beautiful, caramelized edges without any fuss.
Step 2: Toss the Veggies with Garlic, Herbs, and Oil
Place your cubed butternut squash, sweet potato pieces, and sliced red onion right on the baking sheet. Add minced garlic, fresh thyme, and chopped rosemary for that aromatic lift. Drizzle olive oil over everything, then sprinkle with salt and pepper to taste. Now give it a generous toss to coat every bite evenly—this step is key to achieving that golden, flavorful crust.
Step 3: Arrange in a Single Layer
Spread the vegetables out on the baking sheet in a single layer, making sure there is some space between the pieces. Crowding the pan traps steam and slows down roasting, so giving each chunk some breathing room will ensure they crisp up nicely and develop that irresistible roasted color.
Step 4: Roast Until Tender and Golden
Pop the sheet into the oven and roast for about 45 minutes, tossing the vegetables halfway through cooking to promote even browning on all sides. Depending on your oven, the timing might vary slightly, but you’re looking for fork-tender squash and sweet potatoes with lightly browned edges that promise both sweetness and savoriness with every bite.
How to Serve Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Garnishes
A sprinkle of freshly chopped rosemary or a few fresh thyme leaves scattered over the top instantly brightens this dish right before serving. For a flavorful pop, consider adding a handful of toasted nuts like pecans or walnuts, or a crumbling of tangy feta cheese that pairs beautifully with the sweet vegetables.
Side Dishes
This roasted duo stands tall alongside your favorite protein, whether it’s a juicy roasted chicken, a simple grilled steak, or even a hearty lentil stew for a vegetarian twist. A crisp green salad or some sautéed greens make fantastic, fresh partners that balance the richness and richness.
Creative Ways to Present
For a twist, serve this roasted medley over a bed of fluffy quinoa or wild rice for a wholesome, colorful bowl full of texture. Or toss it all into a warm tortilla with a dollop of Greek yogurt and some fresh herbs for a comforting plant-forward wrap that’s bursting with flavor.
Make Ahead and Storage
Storing Leftovers
Once your roasted butternut squash and sweet potatoes have cooled, transfer leftovers to an airtight container and store in the refrigerator. They keep well for up to 4 days, making for an easy grab-and-go side or a quick addition to salads and bowls.
Freezing
Feel free to freeze any extras if you want to enjoy this dish later. Spread the roasted veggies on a baking sheet to flash-freeze, then transfer to a freezer-safe bag or container. They’ll stay delicious for up to 3 months and thaw quickly when you’re ready.
Reheating
To warm leftovers, use an oven or toaster oven at 350°F to reheat gently, helping retain crisp edges. Alternatively, a quick stir-fry in a hot pan adds freshness and crunch. Microwaving works too, but roasting again preserves that fresh-from-the-oven flavor best.
FAQs
Can I use dried herbs instead of fresh for this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe?
While fresh herbs definitely bring the brightest flavor and aroma, you can substitute dried herbs if necessary. Use about one-third of the amount called for fresh, and add them earlier in the roasting process so they have time to infuse the dish.
Is it better to peel the butternut squash and sweet potatoes before roasting?
Peeling ensures a tender final texture and more even roasting, which is why this recipe calls for peeled veggies. However, if you prefer extra fiber and your skins are thin and clean, roasting with skins on can add a bit of chew and nutrition.
How do I know when the vegetables are perfectly roasted?
The best indicators are soft, fork-tender texture combined with golden brown edges. The vegetables should yield easily when pierced with a fork and have some caramelized spots that add a delightful depth of flavor.
Can I double or halve this recipe?
Absolutely! This recipe scales well, just ensure your baking sheet isn’t overcrowded to maintain good airflow and even roasting. Use multiple pans if needed for bigger batches.
What variations can I try with the Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe?
Feel free to experiment by adding other root vegetables like carrots or parsnips, swapping rosemary with sage or oregano, or tossing in a splash of balsamic vinegar before roasting for a tangy glaze. The core concept stays deliciously flexible!
Final Thoughts
This Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe has quickly become one of my all-time favorites to share with friends and family. It’s the kind of dish that feels like a warm hug on a plate—simple to make, packed with flavor, and endlessly satisfying. Next time you want to brighten up your meal with some seasonal goodness, give this recipe a try. I promise it will not disappoint!
Print
Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Description
This Roasted Butternut Squash & Sweet Potatoes with Rosemary recipe combines sweet and savory autumn vegetables roasted to perfection with fresh herbs and garlic, creating a flavorful and healthy side dish that complements any meal.
Ingredients
Vegetables
- 1 medium butternut squash, peeled and cut into roughly 3/4-inch cubes
- 2 medium sweet potatoes, peeled and cut into roughly 3/4-inch cubes
- 1 red onion, peeled and sliced into long strips
- 4 large cloves garlic, minced
Herbs & Seasoning
- 1.5 Tbsp fresh thyme, removed from stems
- 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped
- Salt, to taste
- Pepper, to taste
Oil
- 1/4 cup olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and for easier cleanup.
- Prepare Vegetables: Place the butternut squash cubes, sweet potato cubes, and sliced red onion on the baking sheet. Add the minced garlic, fresh thyme, chopped rosemary, olive oil, salt, and pepper. Toss everything thoroughly so that the vegetables are evenly coated with the oil and seasonings.
- Arrange for Roasting: Spread the vegetable mixture out in a single layer on the baking sheet with some space between pieces to ensure even roasting and browning.
- Roast Vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes. Toss the vegetables halfway through the cooking time to promote even browning. Roasting is complete when the squash and sweet potatoes are fork-tender and lightly browned.
Notes
- You can substitute fresh herbs with 1 teaspoon each of dried thyme and rosemary if fresh is unavailable.
- For extra flavor, sprinkle some crushed red pepper flakes before roasting for a mild heat.
- Make sure to cut the vegetables into uniform sizes to ensure even cooking.
- This dish pairs wonderfully with roasted meats, grilled chicken, or as a vegetarian main when served over grains.
