If you are looking to add a vibrant, comforting, and utterly delicious dish to your repertoire, 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 with the fragrant earthiness of fresh rosemary and thyme, all roasted to perfection until tender and golden. This dish is a cozy celebration of fall flavors that works beautifully as a side or even a main for those who love hearty veggies with personality.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but each plays a crucial role in turning simple vegetables into a sensational feast. From the sweetness of the root veggies to the aromatic herbs and garlic, every component is carefully chosen to bring harmony and depth to the dish.
- 1 medium butternut squash: Peeled and cut into roughly 3/4-inch cubes, this squash adds creamy texture and subtle sweetness.
- 2 medium sweet potatoes: Also peeled and cubed, they add earthiness and vibrant color to the mix.
- 1 red onion: Peeled and sliced into long strips, it provides a mild sharpness and caramelizes beautifully when roasted.
- 4 large cloves garlic: Minced fine to infuse the whole dish with its warm, pungent aroma.
- 1.5 Tbsp fresh thyme: Stripped from stems, thyme adds a gentle herbaceous note.
- 1.5 Tbsp fresh rosemary: Removed from stems and roughly chopped, rosemary offers an invigorating pine-like fragrance essential to this recipe.
- 1/4 cup olive oil: Not only helps everything roast evenly but also brings a luscious mouthfeel and richness.
- Salt and pepper: To taste, enhancing all the natural flavors beautifully.
How to Make Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Step 1: Prep Your Oven and Veggies
Begin by preheating your oven to 400°F (about 200°C) and lining a large baking sheet with parchment paper to prevent sticking and make cleanup a breeze. While the oven warms up, peel and cube both the butternut squash and sweet potatoes into uniform 3/4-inch pieces, ensuring they cook evenly. Slice the red onion into long strips so it roasts alongside the root vegetables, contributing its own sweet-savory notes.
Step 2: Toss in Herbs, Garlic, and Oil
Once your veggies are prepped, combine them in a large bowl with the minced garlic, fresh thyme, and fresh rosemary. Drizzle generously with olive oil, then sprinkle salt and pepper to taste. Toss everything well so that each cube and onion slice is fully coated in the fragrant herb oil mixture—you want every bite to be bursting with flavor.
Step 3: Spread and Roast
Transfer your beautifully coated vegetables to the baking sheet, spreading them out into a single layer. Try to keep some space between the cubes to allow the heat to circulate and encourage gorgeous caramelization. Place the sheet in the oven and roast for about 45 minutes, turning or tossing the veggies halfway through. You’ll know they’re done when the squash and sweet potatoes are tender to the fork and sport light golden-brown edges.
How to Serve Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Garnishes
A sprinkle of fresh chopped rosemary or thyme right before serving brightens the dish, lending a burst of fresh herbal fragrance. You can also add a drizzle of good-quality balsamic vinegar or a handful of toasted nuts like pecans or walnuts to introduce a delightful crunch.
Side Dishes
This roasted vegetable medley pairs wonderfully with a simple green salad or buttery quinoa for a wholesome meal. It also complements roasted chicken or grilled fish beautifully, making it a versatile side that lifts many main dishes effortlessly.
Creative Ways to Present
For an impressive presentation, serve this dish in a rustic wooden bowl or on a large platter garnished with extra fresh herbs. You could even mix it into a grain bowl layered with leafy greens, feta cheese, and a tangy vinaigrette for a satisfying lunch bowl packed with textures and flavors.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftovers in an airtight container in the refrigerator. They will keep well for 3 to 4 days, making this dish an excellent option for meal prep or to enjoy as a quick side during the busy week.
Freezing
This Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe freezes nicely. Spread the roasted veggies on a baking sheet until firm, then transfer to freezer bags or containers. They’ll keep fresh for up to 3 months.
Reheating
To reheat, pop the veggies into the oven at about 350°F for 10-15 minutes or until warmed through and slightly crisp again. Avoid microwaving if you want to preserve their roasted texture and avoid sogginess.
FAQs
Can I use dried herbs instead of fresh for this recipe?
While fresh herbs give the brightest and most aromatic flavor, dried herbs can work in a pinch. Use about one-third the amount of dried rosemary and thyme and add them at the start so they have time to rehydrate and release their flavor during roasting.
Is it necessary to peel the butternut squash and sweet potatoes?
Peeling ensures even cooking and a tender bite, but if you prefer a more rustic feel, you can leave the skins on the sweet potatoes as long as you wash them thoroughly. The butternut squash skin is typically tougher and less pleasant to eat, so peeling is recommended there.
How do I know when the vegetables are perfectly roasted?
You want the cubes to be fork-tender with a golden-brown crust on the outsides. The exact timing may vary depending on your oven, but around 45 minutes with a toss halfway is a reliable guideline.
Can I add other vegetables to this recipe?
Absolutely! Root vegetables like carrots, parsnips, or even Brussels sprouts make great additions. Just be mindful of cooking times and sizes to ensure everything cooks evenly.
Is this dish suitable for a vegan diet?
Yes! This Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is completely plant-based and naturally vegan, making it perfect for anyone following a vegan lifestyle or simply wanting a nourishing vegetable side.
Final Thoughts
This Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe has quickly become one of my go-to dishes when I want something that feels both special and effortless. The magic lies in how simple ingredients, with just a little love and time in the oven, transform into a soul-soothing, flavorful dish. Give it a try—you might just find a new favorite that brings warmth and color to your table every time.
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
This Roasted Butternut Squash & Sweet Potatoes with Rosemary recipe offers a delightful combination of tender, caramelized butternut squash and sweet potatoes seasoned with fresh herbs and garlic. Perfectly roasted to golden perfection, this dish makes an ideal side that’s both flavorful and nourishing.
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
- 4 large cloves garlic, minced
- 1.5 Tbsp fresh thyme, removed from stems
- 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Vegetables and Seasonings: Place the cubed butternut squash, sweet potatoes, and sliced red onion on the prepared baking sheet. Add minced garlic, fresh thyme, rosemary, olive oil, salt, and pepper. Toss everything thoroughly to ensure all vegetables are evenly coated with the oil and seasonings.
- Arrange for Roasting: Spread the vegetable mixture out into a single layer on the baking sheet, making sure there’s some space between the pieces to promote even roasting.
- Roast: Place the baking sheet in the preheated oven and roast for around 45 minutes. Halfway through the cooking time, toss the vegetables to encourage uniform browning. The squash and potatoes are done when fork-tender and lightly browned.
Notes
- For extra crispiness, avoid overcrowding the pan to ensure vegetables roast rather than steam.
- Roasting times may vary based on your oven; check tenderness with a fork after about 40 minutes.
- Feel free to substitute fresh herbs with dried herbs if fresh are unavailable; reduce quantity to about 1 teaspoon each.
- This dish pairs wonderfully with roasted chicken or as part of a vegetarian meal.
