If you’re craving a warm, comforting dish that brings out the natural sweetness of fall veggies, you absolutely must try the Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe. This vibrant medley combines tender cubes of buttery butternut squash and caramelized sweet potatoes, all infused with fragrant rosemary and thyme. The addition of roasted garlic and sweet red onions takes it to a whole new level, creating a perfect balance of savory and sweet with every bite. Whether you’re serving it as a side or enjoying it solo, this dish wraps you in cozy flavors you’ll find yourself coming back to again and again.
Ingredients You’ll Need
For a dish this straightforward, the ingredient list is refreshingly simple yet incredibly purposeful. Each item plays a key role in building layers of flavor, texture, and color that make this recipe an absolute crowd-pleaser.
- 1 medium butternut squash, peeled + cut into 3/4-inch cubes: The star of the show, it roasts up tender and slightly sweet, offering a lovely creamy texture.
- 2 medium sweet potatoes, peeled + cut into 3/4-inch cubes: Adds a heartier sweetness and holds shape beautifully when roasted.
- 1 red onion, peeled + sliced into long strips: Roasts to a mellow, caramelized sweetness that complements the squash and potatoes perfectly.
- 4 large cloves garlic, minced: Brings aromatic depth and savory warmth to the mix.
- 1.5 Tbsp fresh thyme, removed from stems: Offers a delicate herbal note that brightens the dish.
- 1.5 Tbsp fresh rosemary, removed from stems + roughly chopped: The bold, piney flavor that defines this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe.
- 1/4 cup olive oil: Helps everything roast to golden, crispy perfection while enhancing the flavors.
- Salt + pepper, to taste: Simple seasonings that bring harmony to this flavorful ensemble.
How to Make Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Step 1: Prep Your Oven and Veggies
Start by preheating your oven to 400 degrees Fahrenheit. Line a large baking sheet with parchment paper to ensure easy clean-up and prevent sticking. Peel your butternut squash and sweet potatoes, then cut them into roughly 3/4-inch cubes so they roast evenly. Slice the red onion into long strips and mince the garlic.
Step 2: Toss Together the Ingredients
Place the cubed squash, sweet potatoes, and sliced onions onto the prepared baking sheet. Sprinkle the minced garlic over the veggies, then add the fresh thyme and chopped rosemary. Drizzle the olive oil evenly on top, and season generously with salt and pepper. Use your hands or a sturdy spoon to toss everything well, making sure each piece is coated in oil and herbs to maximize flavor and roasting quality.
Step 3: Arrange for Roasting
Spread the veggie mixture out in a single, even layer on the baking sheet. Try to leave a little space between pieces; this helps the squash and sweet potatoes caramelize beautifully rather than steam. The goal is that irresistible golden edge with tender insides.
Step 4: Roast Until Tender and Golden
Place the baking sheet in your preheated oven and roast for about 45 minutes. Toss the veggies halfway through cooking to promote even browning. The exact timing may vary depending on your oven, but you’ll know it’s done when the butternut squash and sweet potatoes are fork-tender and lightly browned around the edges.
How to Serve Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Garnishes
Top your roasted veggies with a sprinkle of freshly chopped parsley or additional chopped rosemary for a burst of color and freshness. A light drizzle of balsamic glaze or a handful of toasted nuts like pecans or walnuts adds a lovely textural contrast and enhances the earthy flavors.
Side Dishes
This dish pairs beautifully with a range of main courses. Try serving it alongside roasted chicken, grilled pork chops, or a simple piece of pan-seared salmon. The natural sweetness and herbal tones complement robust proteins like lamb or pair wonderfully with vegetarian mains such as quinoa salads or grain bowls.
Creative Ways to Present
For a festive twist, serve the roasted butternut squash and sweet potatoes atop a bed of creamy polenta or fluffy couscous. You can even stuff the mixture into warm pita pockets with a dollop of Greek yogurt and a sprinkle of feta for an easy, flavorful meal. The vibrant colors also make it perfect for holiday spreads or weeknight dinners when you want something both simple and impressive.
Make Ahead and Storage
Storing Leftovers
Place any leftover roasted butternut squash and sweet potatoes in an airtight container and refrigerate. They stay fresh for 3 to 4 days and actually taste better the next day once the flavors have had a chance to mingle even more.
Freezing
If you want to keep this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe on hand for longer, freezing works well. Spread the cooled veggies on a baking sheet to freeze individually first to prevent clumping, then transfer to a freezer-safe bag or container. They’ll keep nicely for up to 3 months.
Reheating
For best texture, reheat leftovers in a preheated oven at 350 degrees Fahrenheit. This method helps the vegetables regain their crisp edges rather than turning mushy like they might in a microwave. Just spread them out on a baking sheet and warm for 10-15 minutes or until heated through.
FAQs
Can I use dried herbs instead of fresh for the Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe?
You can, but fresh herbs really elevate this dish with brighter, more vibrant flavors. If using dried, reduce the quantity by about half since their flavor is more concentrated, and sprinkle them on earlier in the roasting process to bloom properly.
Can I roast this dish in advance for a party?
Absolutely! It’s a perfect make-ahead side. Roast it the day before, then reheat gently in the oven right before serving to restore that fresh-from-the-oven warmth and texture.
Is it possible to make this recipe vegan and gluten-free?
Yes! This entire recipe is naturally vegan and gluten-free as written, making it a fantastic option for diverse diets without any substitutions.
What’s the best way to peel butternut squash?
Use a sharp vegetable peeler for the thinner parts and a small chef’s knife for tougher areas near the bulb. Taking your time ensures you remove the skin without wasting too much flesh.
Can I add other vegetables to the Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe?
Definitely! Brussels sprouts, carrots, or parsnips all make excellent additions as long as they’re cut to similar sizes for even roasting. Just keep an eye on cooking times to avoid over- or under-done veggies.
Final Thoughts
This Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is a true fall favorite that brings hearty sweetness and fresh herbs to your table in the simplest way possible. It’s one of those dishes you’ll find yourself making over and over because it’s easy, delicious, and utterly comforting. Give it a try soon — I promise it will quickly become a go-to in your recipe collection!
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: Vegetarian
Description
A hearty and flavorful roasted vegetable dish featuring tender butternut squash, sweet potatoes, and red onions, infused with fragrant rosemary and thyme, perfect as a comforting side or a wholesome vegetarian main.
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
Seasonings & Herbs
- 4 large cloves garlic, minced
- 1.5 Tbsp fresh thyme, removed from stems
- 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped
- Salt and pepper, to taste
Oil
- 1/4 cup olive oil
Instructions
- Preheat the oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make clean-up easier.
- Prepare the veggies: Place the cubed butternut squash, sweet potatoes, and sliced red onions onto the lined baking sheet. Add the minced garlic, fresh thyme, fresh rosemary, olive oil, salt, and pepper.
- Toss to coat: Mix everything together carefully but thoroughly on the baking sheet to ensure all vegetables are evenly coated with the herbs, garlic, oil, and seasonings.
- Arrange for roasting: Spread the vegetables out in a single layer, making sure to leave some space between pieces for proper roasting and caramelization.
- Roast: Place the baking sheet in the preheated oven and roast for about 45 minutes, tossing the vegetables halfway through the cooking time to promote even browning and tenderness.
- Check doneness: The dish is done when the butternut squash and sweet potatoes are fork-tender and lightly browned on the edges, giving a nice roasted flavor.
Notes
- If you prefer a sweeter profile, drizzle a small amount of maple syrup over the veggies before roasting.
- Use fresh herbs for best flavor, but dried rosemary and thyme can be used in a pinch (use about 1 tsp each if dried).
- Ensure the vegetables are cut into uniform sizes for even cooking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated.
- This dish can be customized by adding other root vegetables like carrots or parsnips.
