Name: Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 1.5 Tbsp fresh thyme, removed from stems; 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped; Salt and pepper, to taste; 1/4 cup olive oil

Jump to Recipe·Print Recipe· 4.4 from 22 reviews

“`html

If you’re craving a cozy, colorful dish that perfectly balances sweet earthiness with fragrant herbs, look no further than the Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe. This vibrant medley features tender, caramelized cubes of butternut squash and sweet potatoes, kissed by the aroma of fresh rosemary and thyme, all roasted to golden perfection. It’s the kind of recipe that fills your kitchen with warmth and your plate with delight, making it a standout side or even a comforting vegetarian main. Whether you’re cooking for weeknight dinner or a festive gathering, this dish is sure to become a favorite that you’ll want to make again and again.

Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe - Recipe Image

Ingredients You’ll Need

Simple yet essential, these ingredients come together to create a flavorful, colorful dish that’s as pleasing to the eye as it is to the palate. Each element brings its own texture and taste, turning humble veggies into a celebration of fall flavors.

1 medium butternut squash: Peeled and cut into cubes, it provides natural sweetness and creamy texture when roasted.
2 medium sweet potatoes: Also cubed, these add a lovely golden color and earthy sweetness that complements the squash perfectly.
1 red onion: Sliced into long strips, it caramelizes beautifully to add depth and a slight sharpness.
4 large cloves garlic: Minced, these infuse the dish with a warm, aromatic punch without overpowering the veggies.
1.5 Tbsp fresh thyme: Adds subtle, herbaceous notes that brighten the overall flavor.
1.5 Tbsp fresh rosemary: Roughly chopped, this herb gives the dish its signature fragrant, piney lift.
1/4 cup olive oil: Coats the veggies for even roasting and gives the dish a lovely golden crust.
Salt + pepper: To taste, essential for enhancing all the natural flavors.

How to Make Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 400°F. This temperature is perfect for roasting, helping the veggies develop that irresistible golden exterior while keeping them tender inside. Line a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze.

Step 2: Toss the Vegetables with Garlic, Herbs, and Oil

Place your cubed butternut squash, sweet potatoes, and sliced red onion onto the baking sheet. Add the minced garlic along with fresh thyme and rosemary. Pour in the olive oil and sprinkle with salt and pepper. Now comes the fun part: toss everything together with your hands or a sturdy spoon until every piece is generously coated in the fragrant herb-infused oil. This step ensures that every bite bursts with flavor.

Step 3: Spread the Veggies Out Evenly

Arrange the veggies in a single, even layer on the baking sheet. Make sure to leave a little space between pieces if possible—this helps them roast rather than steam, promoting that lovely caramelization that makes roasted vegetables so addictive.

Step 4: Roast Until Tender and Golden

Pop the baking sheet into your preheated oven and roast for about 45 minutes. Be sure to toss the veggies halfway through cooking to achieve even browning on all sides. When the butternut squash and sweet potatoes are fork-tender and lightly browned, your Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is ready to enjoy!

How to Serve Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe

Garnishes

A sprinkle of freshly chopped parsley or a light dusting of flaky sea salt adds a fresh pop of flavor and texture. For an extra touch of elegance, some crumbled feta or toasted pumpkin seeds offer salty, crunchy contrast that elevates the dish beautifully.

Side Dishes

This roasted veggie dish pairs wonderfully with protein-packed mains like roasted chicken, grilled steak, or baked salmon. For a vegetarian meal, serve it alongside quinoa or a leafy green salad to keep the focus on wholesome, hearty deliciousness.

Creative Ways to Present

Think beyond just a side—try tossing these roasted gems into warm grain bowls or gently folding them into savory winter salads. They also make a fantastic filling for savory hand pies or mixed into creamy risotto to add vibrancy and texture.

Make Ahead and Storage

Storing Leftovers

Allow your Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe to cool completely before transferring to an airtight container. Stored in the refrigerator, the dish will stay fresh for up to 4 days, making it perfect for easy lunches or quick dinners throughout the week.

Freezing

If you want to keep this deliciousness on hand for even longer, freezing is a great option. Just spread the cooled roasted veggies on a baking sheet to flash freeze, then transfer to a freezer-safe bag or container. They’ll keep well for up to 3 months without losing their wonderful flavor and texture.

Reheating

Reheat leftovers gently in a 350°F oven to help regain that lovely roasted crispness without turning mushy. Alternatively, a quick sauté in a warm skillet or a few minutes in the microwave will do the trick for speedy meal prep.

FAQs

Can I use dried herbs instead of fresh in this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe?

Yes, you can substitute dried herbs, but use about one-third of the amount since dried herbs are more concentrated. Add them during the tossing stage to allow the flavors to infuse as the veggies roast.

What can I do if I don’t have butternut squash?

Other sweet, firm squash varieties like delicata or acorn squash work well as substitutes. Just make sure to cut them into similar sized pieces to ensure even roasting.

Is this dish suitable for a vegan diet?

Absolutely! This recipe is naturally vegan and gluten-free, making it a wonderful option for everyone at the table.

Can I add other vegetables to this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe?

Definitely. Carrots, parsnips, Brussels sprouts, or even beets can be tossed in—just adjust the roasting time if using denser veggies to ensure everything cooks evenly.

How do I know when the vegetables are done roasting?

You’ll want them to be fork-tender and lightly browned all over. A gentle poke with a fork should meet little resistance, and the edges may have some golden caramelization for that perfect roasted flavor.

Final Thoughts

There’s something truly special about the way simple ingredients come together in the Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe to create a dish full of warmth, color, and comforting flavor. Whether you’re making it for a busy weeknight or serving it alongside your holiday spread, this recipe always makes a memorable impression. I can’t wait for you to try it out and discover just how easy it is to make your meals feel a little more delicious and a lot more exciting.

“`