If you’re craving a cozy, flavorful side dish that feels like a warm hug from the inside, look no further than this delightful Roasted Butternut Squash & Sweet Potatoes Recipe. Combining sweet, tender chunks of butternut squash and sweet potatoes with comforting spices and just the right hint of caramelized maple syrup, this recipe offers a beautiful balance of sweetness and earthiness. Whether you’re serving it alongside a roast or enjoying it as a wholesome vegan treat, this dish brings vibrant color and nourishing goodness to your plate every single time.
Ingredients You’ll Need
Simple, wholesome ingredients are the heart of this Roasted Butternut Squash & Sweet Potatoes Recipe. Each one plays a vital role—from the natural sweetness of the squash and potatoes to the warm spices that elevate every bite.
- Butternut squash (2 cups, peeled and cubed): This vegetable provides creamy texture and a subtly sweet flavor that roasts beautifully.
- Sweet potatoes (2 cups, peeled and cubed): Slightly firmer and earthier than butternut squash, they add lovely depth and vibrant orange color.
- Olive oil (2 tablespoons): Essential for roasting, it helps the veggies caramelize while keeping them tender and rich.
- Sea salt (1 teaspoon): Enhances the natural flavors and balances the sweetness.
- Black pepper (½ teaspoon): Adds a gentle kick to cut through the sweetness and spice.
- Ground cinnamon (½ teaspoon): Brings a cozy warmth that complements both the squash and sweet potatoes perfectly.
- Ground nutmeg (¼ teaspoon): Offers a subtle, nutty spice that deepens the overall flavor.
- Maple syrup (1 tablespoon, optional): Adds a luscious touch of golden sweetness when drizzled toward the end of roasting.
- Fresh chopped parsley (optional): Provides a fresh burst of color and flavor for garnish.
How to Make Roasted Butternut Squash & Sweet Potatoes Recipe
Step 1: Prep and Preheat
Start by preheating your oven to 400°F (200°C) and lining a large baking sheet with parchment paper. This ensures easy cleanup and prevents sticking, making your roasting experience a breeze.
Step 2: Toss the Veggies
In a large bowl, combine your peeled and cubed butternut squash and sweet potatoes. Drizzle with olive oil and sprinkle with sea salt, black pepper, ground cinnamon, and nutmeg. Gently toss everything until the vegetables are evenly coated with oil and spices—this step is crucial for achieving those perfect caramelized edges.
Step 3: Arrange for Roasting
Spread your seasoned vegetables out in a single layer on the prepared baking sheet. Crowding the pan will create steam instead of roasting, so give the cubes enough space to brown beautifully.
Step 4: Roast and Stir
Place the baking sheet in your preheated oven and roast for about 30 to 35 minutes. Make sure to stir the vegetables halfway through the cooking time to promote even browning. Look for tender flesh and those irresistible lightly caramelized spots.
Step 5: Add Sweetness and Garnish
If you want an extra layer of sweetness, drizzle the maple syrup over the veggies during the last 5 minutes of roasting. Once roasted to perfection, remove the pan from the oven and sprinkle chopped fresh parsley on top to add a fresh herbal note and a pop of green color.
How to Serve Roasted Butternut Squash & Sweet Potatoes Recipe
Garnishes
Fresh chopped parsley is a simple yet elegant garnish that balances the sweetness and adds a vibrant touch. For added texture, consider toasted pecans or pumpkin seeds sprinkled over the top—the crunch adds fantastic contrast to the tender veggies.
Side Dishes
This Roasted Butternut Squash & Sweet Potatoes Recipe pairs wonderfully with hearty mains like roasted chicken, grilled steak, or baked tofu for a vegan option. For a lighter meal, serve alongside a crisp green salad dressed with lemon vinaigrette to brighten up the plate.
Creative Ways to Present
For a festive twist, serve the roasted veggies in a hollowed-out butternut squash shell or a rustic wooden bowl. You could also toss them into grain bowls with quinoa, kale, and a dollop of tahini for a wholesome, satisfying bowl meal that’s as tasty as it is beautiful.
Make Ahead and Storage
Storing Leftovers
Place your leftover roasted butternut squash and sweet potatoes in an airtight container and refrigerate for up to 4 days. They hold their texture surprisingly well and make for quick meal add-ons or snacks.
Freezing
To freeze, cool roasted vegetables completely, then transfer to a freezer-safe container or bag. They can be stored for up to 2 months. When you’re ready to enjoy them, thaw overnight in the refrigerator for best results.
Reheating
Reheat leftovers in a skillet over medium heat to restore their crisp edges, or use a 350°F oven for 10 to 15 minutes. Avoid microwaving if possible, as it can make the veggies soggy and less appetizing.
FAQs
Can I use other types of squash or potatoes in this recipe?
Absolutely! While butternut squash and sweet potatoes are classic, you can experiment with kabocha squash, acorn squash, or even regular Yukon gold potatoes. Just keep an eye on roasting times, as different vegetables may require slight adjustments.
Is the maple syrup necessary?
Not at all! Maple syrup is optional and adds a lovely sweet glaze. If you prefer savory, simply omit it, or substitute with a touch of honey or agave syrup according to your taste and dietary preferences.
Can I add other vegetables to the roast?
Yes! Red onions, carrots, or even Brussels sprouts pair beautifully with this recipe. Just cut vegetables into similar-sized pieces to ensure even cooking and tweak roasting times if needed.
How do I make this recipe vegan?
This Roasted Butternut Squash & Sweet Potatoes Recipe is naturally vegan—using only plant-based ingredients. Just double-check your maple syrup or any substitutions for purity if you’re strict about your diet.
What’s the best way to reheat so the veggies stay crisp?
For the best texture, reheat in a skillet with a little olive oil or in an oven at 350°F. Microwaving tends to soften the edges, losing that delicious caramelized bite.
Final Thoughts
This Roasted Butternut Squash & Sweet Potatoes Recipe has quickly become a favorite in my kitchen, offering a perfect mix of sweet, savory, and spice that feels like fall comfort food all year round. I encourage you to try it soon—not only is it easy to prepare, it’s wholesome, colorful, and irresistibly tasty. Trust me, once you make it, it’ll be your go-to side dish for many meals to come!
Print
Roasted Butternut Squash & Sweet Potatoes Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegan
Description
This delicious Roasted Butternut Squash & Sweet Potatoes recipe features tender, caramelized cubes of butternut squash and sweet potatoes seasoned with warm spices and lightly sweetened with maple syrup. Perfect as a vegan-friendly side dish, it’s easy to prepare and makes for a comforting addition to any meal, especially during the fall and holiday seasons.
Ingredients
Vegetables
- 2 cups butternut squash, peeled and cubed
- 2 cups sweet potatoes, peeled and cubed
Seasonings & Oil
- 2 tablespoons olive oil
- 1 teaspoon sea salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
Optional Additions
- 1 tablespoon maple syrup (optional)
- Fresh chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare Baking Sheet: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Combine Vegetables and Seasonings: In a large bowl, add the peeled and cubed butternut squash and sweet potatoes. Drizzle with olive oil, then sprinkle sea salt, black pepper, ground cinnamon, and ground nutmeg over the vegetables. Toss thoroughly so each piece is evenly coated with the oil and spices.
- Arrange and Roast: Spread the seasoned vegetables in a single, even layer on the prepared baking sheet. Place it in the oven and roast for 30 to 35 minutes, stirring once halfway through cooking to ensure even caramelization and tenderness.
- Add Sweetener (Optional): If using maple syrup, drizzle it over the vegetables during the last 5 minutes of roasting to add a gentle sweetness and encourage caramelization.
- Finish and Garnish: Remove the roasted vegetables from the oven once they are tender and lightly browned. Transfer to a serving dish and garnish with fresh chopped parsley if desired before serving.
Notes
- You can substitute maple syrup with honey for a different natural sweetness or omit it entirely for a savory flavor profile.
- Adding diced red onion or sliced carrots before roasting can add more variety and flavor.
- To ensure even cooking, try to cut the vegetables into uniform-sized cubes.
