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
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
- 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.
