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
Scale
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.
