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 tablespoons fresh thyme, leaves removed from stems; 1.5 tablespoons fresh rosemary, leaves removed from stems and roughly chopped; 1/4 cup olive oil; Salt and pepper, to taste

Jump to Recipe·Print Recipe· 4.4 from 21 reviews

If you are searching for a comforting dish that bursts with autumnal flavors, this Roasted Butternut Squash & Sweet Potatoes With Rosemary Recipe is an absolute must-try. It brings together the natural sweetness of butternut squash and sweet potatoes, beautifully enhanced by fragrant fresh rosemary and thyme, plus a touch of garlic that rounds out every bite. The roasting process caramelizes the edges, adding a golden crispness that pairs wonderfully with soft, tender centers. It’s a simple yet spectacular side or main dish that will make your kitchen smell like a cozy, rustic haven.

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

Ingredients You’ll Need

The magic of this Roasted Butternut Squash & Sweet Potatoes With Rosemary Recipe lies in its simple, fresh ingredients. Each one plays a crucial role in building layers of flavor, texture, and color that turn plain vegetables into a star dish.

Butternut squash: The star ingredient, peeled and cut into cubes, it offers sweetness and a smooth texture when roasted.
Sweet potatoes: Also cubed, their natural sugars enhance caramelization and add vibrant orange color.
Red onion: Cut into long strips for a subtle sharpness and pleasant bite that contrasts the sweet vegetables.
Garlic cloves: Minced fresh garlic brings deep, savory warmth.
Fresh thyme: Adds earthy, slightly minty notes that brighten the overall flavor.
Fresh rosemary: Roughly chopped, this herb infuses an aromatic, piney touch that becomes irresistible when roasted.
Olive oil: Essential for coating the veggies, ensuring crisp edges and helping the herbs release their oils.
Salt and pepper: Simple seasonings that enhance all the natural flavors at play.

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

Step 1: Prepare Your Oven and Baking Sheet

Start by warming up your oven to 400 degrees Fahrenheit. While it heats, line a large baking sheet with parchment paper—this little step saves cleanup time and helps the veggies roast evenly without sticking.

Step 2: Combine the Veggies and Seasonings

Place your cubed butternut squash, sweet potatoes, and red onion strips onto the baking sheet. Sprinkle the minced garlic and fresh herbs over the top, then drizzle with olive oil. Don’t forget to season liberally with salt and pepper. Toss everything thoroughly so that each piece is well coated with oil, herbs, and seasoning. This will ensure the flavors meld beautifully as they roast.

Step 3: Arrange for Even Roasting

Spread the vegetables out in a single layer on the baking sheet. Make sure there’s some space between them to allow heat circulation—this is key for achieving those lovely roasted edges and prevents steaming.

Step 4: Roast Until Tender and Golden Brown

Pop the baking sheet into the oven and let the squash, sweet potatoes, and onions roast for about 45 minutes. Halfway through the cooking time, give everything a good toss to promote even browning. The exact timing might vary slightly with your oven, but the final result should be fork-tender vegetables with lightly browned, caramelized edges that are simply bursting with flavor.

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

Garnishes

A sprinkle of freshly chopped rosemary or thyme on top just before serving can brighten this dish even more. For a pop of color and texture contrast, try adding toasted pumpkin seeds or a light drizzle of balsamic glaze.

Side Dishes

This dish pairs beautifully with a simple green salad or a hearty grain like quinoa or farro. It’s also fantastic alongside roasted chicken, pork chops, or pan-seared salmon, giving your meal a comforting, homey vibe.

Creative Ways to Present

For a holiday table or special occasion, serve the roasted veggies in a rustic wooden bowl garnished with fresh herbs and whole garlic cloves for an inviting look. You can also mix them into a warm grain salad, toss with goat cheese, or use as a vibrant filling for wraps and sandwiches.

Make Ahead and Storage

Storing Leftovers

Once cooled, store any leftovers in an airtight container in the refrigerator. They will stay fresh and tasty for up to four days, making for quick, healthy lunches or sides during the week.

Freezing

If you want to keep the roasted vegetables longer, spread them out on a baking sheet to freeze individually, then transfer to a freezer-safe bag or container. They can keep deliciously for up to three months. Thaw thoroughly before reheating.

Reheating

Reheat leftovers in a 350-degree oven on a baking tray to help restore the roasted crispiness. Microwave is okay for convenience but may result in softer textures.

FAQs

Can I use dried rosemary instead of fresh?

Fresh rosemary offers a brighter, more intense flavor that really shines in this recipe, but if fresh isn’t available, dried can be used. Use about one-third of the amount since dried herbs are more concentrated, and add it early in the roasting process to help it infuse properly.

Is it okay to add other vegetables to this dish?

Absolutely! Vegetables like carrots, parsnips, or even Brussels sprouts pair wonderfully with the flavors here. Just be mindful of cooking times since some veggies roast faster and may need to be added later or cut smaller.

Can I make this recipe vegan and gluten-free?

This Roasted Butternut Squash & Sweet Potatoes With Rosemary Recipe is naturally vegan and gluten-free, relying solely on whole, plant-based ingredients and straightforward seasonings.

How do I tell when the vegetables are done roasting?

The best way is to pierce a piece with a fork—the vegetable should be tender and soft inside, but with slightly caramelized, browned edges. This balance ensures a perfect texture and flavor.

What can I do if my oven cooks unevenly?

If you know your oven has hot spots, try rotating the pan halfway through and stirring the vegetables more frequently. Keeping an eye on the roasting process will help prevent burning and promote uniform cooking.

Final Thoughts

This Roasted Butternut Squash & Sweet Potatoes With Rosemary Recipe is truly one of those dishes that feel like a warm hug from the inside out. It’s simple to prepare, packed with rich autumn flavors, and versatile enough for any occasion. I wholeheartedly encourage you to give it a try—you might just find your new favorite way to enjoy these humble, beautiful vegetables.