If you’re searching for a comforting side dish that bursts with autumnal flavors and vibrant colors, look no further than this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe. It combines the natural sweetness of butternut squash and sweet potatoes with fresh rosemary and thyme, all gently roasted until tender and golden. This dish offers a delightful mix of textures and aromas that will have you coming back for seconds, perfect for cozy dinners or holiday feasts.
Ingredients You’ll Need
These ingredients are wonderfully simple but so essential, each bringing its own unique touch in flavor, texture, or color. Together, they create a harmonious medley that feels both rustic and refined.
- Butternut squash: Provides a creamy, sweet base that roasts beautifully to a tender finish.
- Sweet potatoes: Adds an earthy sweetness and smooth texture that complements the squash perfectly.
- Red onion: Offers a subtle sharpness and a lovely pop of color.
- Garlic: Infuses the dish with a warm, savory depth.
- Fresh thyme: Brings a bright, herbaceous note that lifts the overall flavor.
- Fresh rosemary: Provides a fragrant, piney aroma and taste that pairs wonderfully with roasted vegetables.
- Olive oil: Coats the veggies, ensuring they roast to golden perfection and carry all the flavors.
- Salt and pepper: Essential seasonings that balance sweetness and enhance the natural flavors.
How to Make Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 400 degrees Fahrenheit to get it nice and hot for roasting. Line a large baking sheet with parchment paper which not only helps prevent sticking but also makes cleanup a breeze.
Step 2: Combine Your Vegetables and Herbs
Place the cubed butternut squash, sweet potato, and sliced red onion onto the lined baking sheet. Sprinkle the minced garlic along with the fresh thyme and chopped rosemary over the top. Drizzle everything evenly with olive oil, then generously season with salt and pepper. Now comes the fun part — toss everything together right on the pan, making sure every piece is beautifully coated with the oil and herbs for maximum flavor.
Step 3: Arrange for Even Roasting
Spread the veggies out in a single layer, giving them some breathing room. This spacing is key to achieving those coveted crispy edges while ensuring the center of each piece cooks through tenderly.
Step 4: Roast to Perfection
Slide the baking sheet into the oven and roast for about 45 minutes. Halfway through, give the veggies a good toss to encourage even browning on all sides. The exact cooking time can vary slightly depending on your oven, but you’re aiming for fork-tender squash and sweet potatoes with a caramelized, lightly browned finish. The aroma will make it impossible to wait!
How to Serve Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Garnishes
To elevate this dish, sprinkle some toasted pine nuts or chopped toasted pecans on top for a delightful crunch. A fresh squeeze of lemon juice or a drizzle of balsamic glaze can add a zesty brightness that balances the sweetness beautifully. Don’t be shy about adding a sprinkle of flaky sea salt just before serving to enhance every flavor burst.
Side Dishes
This Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe shines alongside roasted chicken, grilled pork chops, or a cozy bowl of creamy risotto. Pairing it with a crisp green salad or sautéed kale can introduce a refreshing contrast in texture and flavor, making your meal balanced and satisfying.
Creative Ways to Present
For a stunning presentation, try serving this dish on a rustic wooden platter dressed with sprigs of fresh rosemary. Layer it over a bed of fluffy quinoa or farro to transform it into a hearty main dish. You can also mash some of the roasted veggies and swirl them into a smooth puree, then top with the whole roasted pieces and herbs for an elegant touch.
Make Ahead and Storage
Storing Leftovers
Leftover roasted butternut squash and sweet potatoes store wonderfully. Transfer them to an airtight container and keep them refrigerated for up to 4 days. The flavors actually deepen, making it a great make-ahead option for busy weeknights.
Freezing
If you want to keep this dish for longer, spread the cooled roasted veggies on a baking sheet to freeze individually before transferring to a sealed freezer bag or container. This prevents clumping and allows you to thaw only what you need. Frozen, it’s best used within 2 to 3 months for optimal taste and texture.
Reheating
Reheat your leftovers gently in a 350-degree oven until warmed through. This method helps maintain the crispy edges while warming the insides perfectly. You can also reheat in a skillet over medium heat, stirring occasionally to refresh that roasted crispness.
FAQs
Can I use dried herbs instead of fresh rosemary and thyme?
Yes, you can substitute dried herbs if fresh ones aren’t on hand. Use about one-third the amount called for with fresh since dried herbs have more concentrated flavor. Just sprinkle them evenly over the veggies before roasting.
Is it necessary to peel the butternut squash and sweet potatoes?
Peeling helps achieve the tender texture and allows the seasoning to coat the veggies more thoroughly, but if you prefer, you can leave the skins on for extra nutrition and a rustic look. Just make sure to wash them well and adjust cooking time if needed.
Can I add other vegetables to this recipe?
Absolutely! Brussels sprouts, carrots, or parsnips make fantastic additions. Keep in mind that different vegetables roast at different rates, so cut them to similar sizes and toss the pan a bit more during roasting to ensure even cooking.
How do I know when the vegetables are perfectly roasted?
Look for tender veggies that can be pierced easily with a fork and have lightly browned, caramelized edges. The aroma will also signal that they’re done, filling your kitchen with irresistible warmth.
Is this dish gluten-free and vegan?
Yes, this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is naturally gluten-free and vegan, making it a versatile option for many dietary needs.
Final Thoughts
If you want to brighten up your meal with something that’s both nourishing and bursting with flavor, this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is an absolute must-try. It’s effortless to prepare yet delivers a wow factor every time, perfect for sharing with loved ones or treating yourself to a cozy, vibrant plate. I can’t wait for you to taste this delicious fall classic!
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 is a flavorful and hearty side dish featuring tender, caramelized cubes of squash and sweet potatoes, infused with fresh rosemary, thyme, garlic, and a hint of red onion. Perfectly roasted to bring out their natural sweetness and an ideal addition to 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
- 4 large cloves garlic, minced
Herbs and 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 (200°C) and 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 prepared baking sheet. Add the minced garlic, fresh thyme, rosemary, olive oil, salt, and pepper to the vegetables.
- Toss to Combine: Toss all the ingredients well on the baking sheet ensuring that the squash and sweet potatoes are evenly coated with olive oil and the herbs and seasonings.
- Arrange for Roasting: Spread the mix out in a single layer on the baking sheet, making sure there is some space between the pieces to allow even roasting and browning.
- Roast: Place the baking sheet in the oven and roast for about 45 minutes. Halfway through cooking, toss the vegetables to promote even browning and roasting. The dish is done when the squash and sweet potatoes are fork-tender and lightly browned.
Notes
- The size of the vegetable cubes affects cooking time; keep them roughly 3/4-inch for even roasting.
- Tossing midway through roasting helps achieve even browning and prevents sticking.
- Use fresh herbs for the best flavor; dried herbs may alter the taste profile.
- You can add a sprinkle of chili flakes for a spicy kick, if desired.
- Leftovers keep well refrigerated and can be reheated in the oven or air fryer to retain crispness.
