If you are searching for a cozy, vibrant side dish that bursts with flavor and warmth, this Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe is an absolute must-try. It brings together the natural sweetness of butternut squash and sweet potatoes, enhanced beautifully by fragrant rosemary and thyme. Roasting caramelizes the edges to perfection while keeping the veggies tender inside, creating a comforting dish that feels like a warm hug on a plate. Whether you are serving a holiday feast or just spicing up a weeknight dinner, this recipe effortlessly adds color, texture, and a hint of herbal magic to your table.
Ingredients You’ll Need
Gathering these simple, fresh ingredients is the key to a spectacular result. Each element plays an essential role, from the sweet and earthy squash and potatoes to the aromatic herbs and garlic that elevate every bite.
- 1 medium butternut squash: Peeled and cubed, this provides a creamy, sweet base with rich color.
- 2 medium sweet potatoes: Also peeled and cubed, their natural sugars caramelize for a lovely crisp exterior.
- 1 red onion: Sliced into long strips, adding a mild sharpness and beautiful purple hue.
- 4 large cloves garlic: Minced finely, garlic infuses the dish with deep, savory notes.
- 1.5 Tbsp fresh thyme: Stripped from stems, thyme offers a subtle earthiness that complements the sweetness perfectly.
- 1.5 Tbsp fresh rosemary: Roughly chopped, this herb is the star of the show, lending a gorgeous piney aroma.
- 1/4 cup olive oil: Ensures everything roasts evenly and adds a silky richness.
- Salt and pepper: To taste—essential seasonings that bring out all the natural flavors.
How to Make Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe
Step 1: Preheat Oven and Prepare Your Baking Sheet
Start by setting your oven to 400 degrees Fahrenheit, allowing it plenty of time to reach the perfect roasting temperature. Line a large baking sheet with parchment paper—this not only prevents sticking but makes clean-up a breeze, so you can focus on the deliciousness ahead.
Step 2: Combine Vegetables and Herbs
Place the cubed butternut squash, sweet potatoes, and sliced red onion on the baking sheet. Add the minced garlic, fresh thyme, and roughly chopped rosemary right on top. Pour over the olive oil and season generously with salt and pepper. Take a moment to toss everything gently but thoroughly, ensuring every piece is coated evenly in the fragrant mixture. This step is where the magic begins, as the herbs and garlic start infusing the sweet veggies with their aromatic goodness.
Step 3: Arrange for Even Roasting
Spread the vegetables out into a single layer on the baking sheet. You want enough space between the cubes and strips so that hot air circulates nicely during roasting. Crowding them will steam the veggies instead of letting them caramelize, so resist the urge to pile them on top of each other.
Step 4: Roast Until Tender and Golden
Pop the baking sheet into the oven and let the flavors develop over about 45 minutes. Halfway through, pause to toss the veggies carefully—this encourages even browning and prevents sticking. You’ll know they’re done when the butternut squash and sweet potatoes are fork-tender and the edges are beautifully caramelized with a hint of crispness. Depending on your oven, the exact timing may vary, but keep an eye on that golden color!
How to Serve Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe
Garnishes
When serving this dish, a sprinkle of freshly chopped rosemary or a light dusting of flaky sea salt can elevate it further. For a burst of freshness, a handful of toasted pumpkin seeds or a drizzle of balsamic glaze adds a delightful contrast to the sweetness and herbaceous notes. These little touches make the dish both visually appealing and even more flavorful.
Side Dishes
This roasted vegetable medley pairs beautifully with a variety of mains. Think roasted chicken or grilled steak for hearty meals, or alongside quinoa and steamed greens for a wholesome vegetarian feast. It also complements creamy mashed potatoes or a tangy cranberry sauce if you are celebrating a festive occasion.
Creative Ways to Present
Want to impress guests or shake up your usual routine? Try layering the roasted squash and potatoes in a warm buttered casserole dish topped with toasted breadcrumbs for crunch. Alternatively, toss the leftovers with cooked grains and a handful of crumbled feta for a vibrant salad the next day. The Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe truly lends itself to endless creativity.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftovers from your roasted feast, they store wonderfully in an airtight container in the refrigerator for up to 4 days. Retaining their texture and flavor, they make for easy snacks or quick additions to lunches during the week.
Freezing
This dish freezes well, making it a great option for meal prep. Simply cool the roasted veggies completely, then transfer them into a freezer-safe bag or container. Label and freeze for up to 3 months. When you’re ready to enjoy, thaw overnight in the fridge for best results.
Reheating
To reheat, spread the vegetables on a baking sheet and warm in a 350-degree Fahrenheit oven until heated through and crisped up again, usually about 10-15 minutes. You can also reheat gently on the stovetop in a pan over medium heat, stirring occasionally. Microwaving works but can soften the crispy edges, so use it only if you’re in a hurry.
FAQs
Can I use dried herbs instead of fresh rosemary and thyme?
Yes, dried herbs can be substituted but use about one-third the amount because they are more concentrated. Adding them early in the mixing stage will help release their flavors during roasting.
What if I don’t have butternut squash?
Feel free to swap in other winter squash varieties like acorn or delicata. They have slightly different textures and flavors but will still roast beautifully alongside sweet potatoes.
How can I make this dish vegan or gluten-free?
This recipe is naturally vegan and gluten-free, as it contains only fresh vegetables, olive oil, and herbs. Just ensure your sides and garnishes follow suit if needed.
Can I add other vegetables to this recipe?
Absolutely! Root vegetables like carrots, parsnips, or turnips are wonderful additions, as are Brussels sprouts or chopped cauliflower. Just adjust roasting times slightly based on the firmer or softer textures.
Is this recipe suitable for meal prepping?
Definitely. As mentioned, the roasted veggies store and freeze well, making them a convenient and tasty option for busy weeknights or packed lunches.
Final Thoughts
This Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe is a shining example of how simple ingredients can come together to create an unforgettable dish. Its warm flavors, beautiful colors, and comforting textures make it a staple-worthy addition to your cooking repertoire. Trust me, once you roast these sweet, herby vegetables, you’ll find endless opportunities to enjoy them and share a little sunshine with those around your table. Go ahead and dive in—you won’t regret it!
Print
Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Butternut Squash & Sweet Potatoes with Rosemary recipe features tender and flavorful cubes of butternut squash and sweet potatoes, roasted alongside red onions and fragrant fresh herbs. Perfectly seasoned with garlic, thyme, rosemary, olive oil, salt, and pepper, this dish is a comforting and healthy side 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
Herbs and Seasonings
- 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, to taste
- Pepper, to taste
Other
- 1/4 cup olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
- Prepare Vegetables and Mix: Place the cubed butternut squash, sweet potatoes, and sliced red onions onto the prepared baking sheet. Add the minced garlic, fresh thyme, rosemary, olive oil, salt, and pepper. Toss everything together thoroughly to ensure the squash and potatoes are evenly coated with the oil and seasonings.
- Arrange for Roasting: Spread the vegetables out in a single layer on the baking sheet, making sure to leave some space between the pieces. This helps them roast evenly and develop a nice caramelization.
- Roast Vegetables: Place the baking sheet in the oven and roast for about 45 minutes. Halfway through the cooking time, toss the vegetables to promote even browning. The dish is done when the butternut squash and sweet potatoes are fork-tender and lightly browned on the edges.
Notes
- Adjust the roasting time slightly depending on your oven to avoid overcooking.
- You can substitute fresh thyme and rosemary with dried herbs if fresh is not available, but reduce quantities by half.
- Use parchment paper or a non-stick baking mat to prevent sticking and make cleanup easier.
- This dish can be served warm as a side or cooled and added to salads for extra flavor and nutrition.
