There is something truly magical about the cozy, caramelized flavors of autumn vegetables roasting in the oven, and the Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe captures this spirit perfectly. This dish combines tender chunks of sweet butternut squash and hearty sweet potatoes with fragrant rosemary, thyme, and a touch of garlic, all kissed by golden olive oil and roasted until lightly browned and irresistibly soft. Whether you’re looking for a comforting weeknight side or a vibrant addition to your holiday table, this recipe is guaranteed to become a cherished favorite that fills your kitchen with warmth and amazing aromas.
Ingredients You’ll Need
This recipe calls for a handful of simple yet essential ingredients that work harmoniously together to bring out bold flavors, textures, and colors. Each component plays a key role in making this dish a standout, from the natural sweetness of the vegetables to the herbaceous freshness that balances every bite.
- Butternut squash: Choose a medium-sized squash; peeling and cubing it evenly ensures perfect roasting and a tender, creamy texture.
- Sweet potatoes: Select firm, vibrant sweet potatoes for their natural sweetness and ability to roast beautifully alongside the squash.
- Red onion: Sliced into long strips, it softens and caramelizes, adding a subtle sharpness and lovely color contrast.
- Garlic: Freshly minced garlic delivers a subtle warmth and savory depth.
- Fresh thyme: Adds delicate earthy notes that complement the sweetness of the vegetables without overpowering.
- Fresh rosemary: The star herb that lends a fragrant pine-like aroma, boosting flavor complexity.
- Olive oil: Coats the vegetables, helping them roast evenly and develop that irresistible golden crust.
- Salt and pepper: Simple seasonings that elevate and balance the natural flavors of the ingredients.
How to Make Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe
Step 1: Prep Your Oven and Baking Sheet
First things first, preheat your oven to 400 degrees Fahrenheit. This temperature is ideal for roasting, allowing the vegetables to cook through while developing that perfect caramelized exterior. Line a large baking sheet with parchment paper—this will help prevent sticking and make for easier cleanup.
Step 2: Combine the Vegetables and Seasonings
Place your cubed butternut squash, sweet potatoes, and red onion strips on the prepared baking sheet. Add the minced garlic, fresh thyme, chopped rosemary, olive oil, salt, and pepper right on top. Now comes the fun part: toss everything together thoroughly, ensuring every piece is evenly coated with the oil and herbs. This step is crucial for flavor to penetrate each bite and for the vegetables to roast evenly.
Step 3: Arrange in a Single Layer
Spread the veggies out carefully so they form a single layer on the baking sheet. Giving some space between the pieces helps them roast instead of steam, which means you get those gorgeous browned edges and intensified flavors. Remember, a crowded pan can lead to soggy vegetables, so take your time here!
Step 4: Roast Until Tender and Golden
Pop the baking sheet into the oven and roast for about 45 minutes, tossing the vegetables halfway through the cooking time. This stir ensures even browning on all sides and keeps the garlic from burning. Depending on your oven’s quirks, make sure to check the squash and sweet potatoes for fork tenderness—they should be soft inside and lightly browned outside when ready.
How to Serve Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe
Garnishes
To amp up the visual and flavor appeal, sprinkle fresh chopped rosemary or thyme just before serving. A light drizzle of balsamic glaze or a sprinkle of toasted pumpkin seeds can add an exciting texture and a touch of sweetness or crunch. Freshly cracked black pepper adds just the right amount of spice at the end.
Side Dishes
This roasted medley is incredibly versatile and pairs beautifully with roasted chicken, grilled salmon, or even a hearty grain salad. For vegetarians, try serving it alongside quinoa or mixed greens tossed in a light vinaigrette for a balanced meal full of texture and vibrant flavors.
Creative Ways to Present
Turn this recipe into a star centerpiece by serving it in a rustic wooden bowl or cast iron skillet straight from the oven. Another idea is to mix it into warm couscous or farro, topped with crumbled feta and a handful of toasted nuts for a flavorful grain bowl. For a festive touch, use these roasted vegetables as a filling for puff pastry turnovers or stuffed peppers.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. They will keep well for up to 4 days, and the flavors often deepen after sitting for a day or two.
Freezing
To freeze, let the roasted vegetables cool completely, then spread them on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. This prevents clumping and makes reheating easier. Frozen roasted squash and sweet potatoes are best used within 1 to 2 months for optimal taste and texture.
Reheating
Reheat your leftovers in a preheated 375-degree oven for 10-15 minutes to revive their crisp edges. Alternatively, a quick sauté in a hot pan with a drizzle of olive oil helps restore the fresh roasted flavors and texture better than a microwave.
FAQs
Can I use dried rosemary instead of fresh?
Yes, but fresh rosemary is preferred for its vibrant flavor and aroma. If using dried, reduce the amount by half since dried herbs are more concentrated, and add it along with the olive oil to help it flavor the vegetables evenly.
What if I don’t have thyme?
Thyme adds a subtle earthiness but can be omitted or swapped with oregano or sage if you prefer. Each herb brings its own nuance, so feel free to experiment to suit your taste.
Can this dish be made vegan?
Absolutely! This recipe is naturally vegan as it consists of vegetables, herbs, and olive oil. No animal products are involved, making it a perfect plant-based side.
Should I peel the butternut squash and sweet potatoes?
Peeling ensures a smoother texture and avoids any toughness, especially in the squash. Sweet potato skins are edible, but peeling creates a more uniform dish. If you prefer, you can leave the skins on the sweet potatoes for added nutrition and texture.
How do I know when the vegetables are done roasting?
The best indicator is tenderness. Use a fork to pierce a piece of butternut squash or sweet potato; it should slide in easily without resistance. Additionally, look for light browning and some caramelized edges—these signs mean your dish is perfectly roasted.
Final Thoughts
There is truly nothing like the comforting aroma and sweet, savory flavors of the Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe filling your kitchen. This recipe is a wonderful way to celebrate the bounty of fall and bring warmth to any meal. I encourage you to give it a try—it’s simple, satisfying, and a guaranteed crowd-pleaser that will have you reaching for seconds every time.
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 cubes of butternut squash and sweet potatoes roasted to perfection with fragrant garlic, fresh thyme, and rosemary. The vegetables are tossed in olive oil and seasoned with salt and pepper, then roasted until golden and tender. This hearty and flavorful side dish is perfect for autumn meals or anytime you crave a warm, savory vegetable medley.
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 Seasoning
- 1.5 tablespoons fresh thyme, removed from stems
- 1.5 tablespoons fresh rosemary, removed from stems and roughly chopped
- Salt, to taste
- Pepper, to taste
Oil
- 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 ease cleanup.
- Prepare Vegetables and Toss: In a large bowl or directly on the baking sheet, combine the cubed butternut squash, sweet potatoes, and sliced red onion. Add the minced garlic, fresh thyme, chopped rosemary, olive oil, and season generously with salt and pepper. Toss everything thoroughly to ensure all pieces are evenly coated with oil and seasonings.
- Arrange for Roasting: Spread the mixture out evenly in a single layer on the prepared baking sheet. Try to leave some space between the vegetables so they roast evenly and develop a nice caramelization instead of steaming.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes. Toss the vegetables halfway through the cooking time to promote even browning and roasting. The squash and sweet potatoes should be tender when pierced with a fork and lightly browned on the edges when done.
Notes
- You can customize the herbs to your preference; sage or oregano would also work well with this blend.
- For extra crispiness, avoid overcrowding the baking sheet.
- This dish pairs wonderfully with roasted meats or as a hearty addition to vegetarian meals.
- Leftovers keep well and reheat nicely in the oven or air fryer.
