If you are craving a dish that captures the cozy essence of autumn with every bite, the Roasted Butternut Squash & Sweet Potatoes With Rosemary Recipe is exactly what you need. This vibrant mix of tender butternut squash and sweet potatoes marries beautifully with fragrant rosemary and thyme, all roasted to caramelized perfection. It’s simple yet bursting with flavor, a true crowd-pleaser that brings warmth and a touch of rustic elegance to any meal.
Ingredients You’ll Need
These ingredients are wonderfully straightforward, packing a punch of natural sweetness and herbal aroma to highlight each bite. Each element plays a vital role, from the soft, buttery texture of the butternut squash to the earthy sweetness of the potatoes, enhanced by the fresh herbs and garlic.
- 1 medium butternut squash, peeled and cubed: The star ingredient providing a creamy, nutty base and beautiful orange color.
- 2 medium sweet potatoes, peeled and cubed: Adds natural sweetness and a slightly firmer texture to contrast the squash.
- 1 red onion, peeled and sliced: Brings a subtle sharpness and lovely caramelization when roasted.
- 4 large cloves garlic, minced: Infuses the dish with rich, aromatic depth.
- 1.5 Tbsp fresh thyme, leaves removed: Offers an earthy, slightly floral note that complements the veggies.
- 1.5 Tbsp fresh rosemary, roughly chopped: Provides a piney, fragrant punch that enhances the dish’s complexity.
- 1/4 cup olive oil: Ensures everything roasts evenly while adding a silky richness.
- Salt and pepper to taste: Simple seasonings that bring out the natural flavors perfectly.
How to Make Roasted Butternut Squash & Sweet Potatoes With Rosemary Recipe
Step 1: Prepare Your Oven and Veggies
Begin by preheating your oven to 400°F to create the perfect roasting environment. Then, peel and cube the butternut squash and sweet potatoes into roughly ¾-inch pieces to ensure even cooking. Slice the red onion into long strips, as they will soften and sweeten beautifully when roasted alongside the other veggies.
Step 2: Mix Ingredients in a Baking Sheet
Place the cubed butternut squash, sweet potatoes, and onion strips directly onto a parchment-lined baking sheet. Add the minced garlic, fresh thyme leaves, and roughly chopped rosemary. Drizzle the olive oil over everything, then sprinkle with salt and pepper. Toss all the ingredients gently to coat every piece evenly with oil and herbs, which helps develop flavor and promotes lovely caramelization in the oven.
Step 3: Arrange and Roast to Perfection
Spread the mixture out in a single layer on the baking sheet, aiming for a bit of space between the chunks. This spacing encourages roasting rather than steaming, leading to a satisfying crispy edge. Pop the tray into the oven for about 45 minutes, turning the veggies halfway through to brown them evenly on all sides. When the butternut squash and sweet potatoes are fork-tender with golden spots, you know it’s ready.
How to Serve Roasted Butternut Squash & Sweet Potatoes With Rosemary Recipe
Garnishes
For a beautiful finishing touch, sprinkle freshly chopped rosemary or thyme over the hot veggies just before serving. You might also add a light drizzle of balsamic glaze to introduce a tangy sweetness that contrasts the savory roast notes. A sprinkle of toasted pumpkin seeds adds a lovely crunch and an inviting nutty flavor.
Side Dishes
This dish is a superstar on its own but pairs wonderfully alongside roasted chicken, grilled pork chops, or even a hearty grain bowl. Add a crisp green salad with a citrus vinaigrette to bring balance and brightness to the plate. It’s also fantastic as a wholesome side to your favorite holiday roast.
Creative Ways to Present
For a festive presentation, serve the roasted butternut squash and sweet potatoes in a hollowed-out acorn squash or a rustic wooden bowl. You can also toss these roasted gems into cooked quinoa or farro for a nutritious, colorful autumn salad. For a flavorful twist, stir in some crumbled feta or goat cheese right before serving.
Make Ahead and Storage
Storing Leftovers
If you have leftover roasted butternut squash and sweet potatoes, store them in an airtight container in the refrigerator. They will stay fresh for up to 4 days, making them perfect for quick meals or additions to salads and sandwiches.
Freezing
You can freeze this dish by placing cooled roasted vegetables in a freezer-safe bag or container. For best texture, eat within 2 months. Thaw overnight in the refrigerator before reheating to preserve flavor and moisture as much as possible.
Reheating
Reheat leftover roasted butternut squash and sweet potatoes in a preheated oven at 350°F for about 10–15 minutes until warmed through. Alternatively, a quick sauté in a skillet over medium heat refreshes the caramelized edges beautifully, bringing the dish back to life.
FAQs
Can I use dried herbs instead of fresh rosemary and thyme?
While fresh herbs provide the best aroma and flavor, dried herbs can be used if fresh ones aren’t available. Use about one-third of the amount of fresh herbs, as dried herbs are more concentrated. Add them earlier in the roasting process to allow the flavors to infuse well.
What if I want to make this recipe vegan or gluten-free?
This Roasted Butternut Squash & Sweet Potatoes With Rosemary Recipe is naturally vegan and gluten-free. No animal products or gluten-containing ingredients are involved, making it a perfect side for most dietary preferences.
Can I swap sweet potatoes for another type of potato?
Absolutely! Yukon gold or red potatoes can be great substitutes, though sweet potatoes bring their distinctive sweetness and vibrant color which pairs so nicely with butternut squash and herbs.
How do I prevent the vegetables from sticking to the baking sheet?
Using parchment paper helps tremendously to prevent sticking. Additionally, ensuring a good coating of olive oil on your veggies will help them roast beautifully without sticking and make cleanup a breeze.
Is it possible to roast this dish in an air fryer?
Yes, you can roast this dish in an air fryer at 375°F for about 20–25 minutes. Shake the basket or toss the veggies halfway through cooking to promote even browning and avoid overcrowding to let the air circulate.
Final Thoughts
This Roasted Butternut Squash & Sweet Potatoes With Rosemary Recipe is a delicious way to bring warmth and flavor to your table. Its vibrant colors, fragrant herbs, and perfect balance of sweet and savory will quickly make it a family favorite. I can’t wait for you to try it and enjoy all the cozy goodness as much as I do!
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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: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Roasted Butternut Squash & Sweet Potatoes with Rosemary is a flavorful and healthy side dish featuring tender, caramelized cubes of butternut squash and sweet potatoes, roasted alongside red onions, garlic, and fresh herbs. Perfectly seasoned and roasted to golden perfection, this recipe is simple yet packed with comforting fall flavors.
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
- 4 large cloves garlic, minced
Herbs & Seasonings
- 1.5 Tbsp fresh thyme, removed from stems
- 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped
- Salt, to taste
- Black pepper, to taste
Oils
- 1/4 cup olive oil
Instructions
- Preheat Oven: Preheat your oven to 400°F (204°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Vegetables: 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 to the veggies.
- Toss Ingredients: Toss all the vegetables and seasonings together thoroughly, ensuring the squash and sweet potatoes are evenly coated with the olive oil and herbs for balanced flavor and browning.
- Arrange on Baking Sheet: Spread the veggies out in a single layer on the baking sheet with some space around them to allow for proper roasting and caramelization.
- Roast: Place the baking sheet in the preheated oven and roast for approximately 45 minutes. Halfway through the roasting time, toss the vegetables gently to promote even browning.
- Check Doneness: The squash and sweet potatoes should be fork-tender and lightly browned when done. If needed, roast a few minutes longer until tender and caramelized to your liking.
Notes
- You can substitute fresh herbs with 1 teaspoon each of dried thyme and rosemary if fresh is unavailable.
- For extra flavor, drizzle a tablespoon of balsamic vinegar or maple syrup on the veggies before roasting.
- This dish pairs well with roasted meats or can be enjoyed as a hearty vegetarian side.
- Allow the roasted vegetables to cool slightly before storing any leftovers in an airtight container in the refrigerator for up to 4 days.
