If you are looking to cozy up your dinner table with a dish that bursts with vibrant colors and earthy aromas, this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is an absolute winner. Perfectly combining the natural sweetness of butternut squash and sweet potatoes with the fragrant punch of fresh rosemary and thyme, this recipe delivers a comforting side that’s both simple to make and incredibly satisfying. Whether you’re craving something wholesome or need a stunning addition to your holiday spread, these roasted vegetables will quickly become a go-to favorite.
Ingredients You’ll Need
This recipe is all about using simple, fresh ingredients that come together beautifully to create rich layers of flavor, texture, and color. Each element plays a key role in ensuring every bite is a delightful balance of sweet, savory, and herbaceous notes.
- 1 medium butternut squash, peeled and cubed: Brings a creamy sweetness and vibrant orange color that’s absolutely irresistible once roasted.
- 2 medium sweet potatoes, peeled and cubed: Adds a slightly earthy and sugary undertone to complement the squash perfectly.
- 1 red onion, sliced: Contributes a gentle tanginess and stunning purple hue that softens and caramelizes beautifully when roasted.
- 4 large cloves garlic, minced: Infuses the dish with subtle pungency that deepens as it roasts.
- 1.5 tablespoons fresh thyme, removed from stems: Offers a delicate, minty herbaceous note that elevates the flavor complexity.
- 1.5 tablespoons fresh rosemary, roughly chopped: Brings a pine-like fragrance that perfectly balances the sweetness in this dish.
- 1/4 cup olive oil: Coats the vegetables evenly, helping them crisp up and develop that gorgeous roasted finish.
- Salt and pepper, to taste: Essential for seasoning and highlighting every natural flavor.
How to Make Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Step 1: Preheat and Prep
Start by heating your oven to 400°F and line a large baking sheet with parchment paper. This creates the perfect non-stick surface for roasting the veggies evenly without burning.
Step 2: Combine and Season
Next, toss the cubed butternut squash, sweet potatoes, and sliced red onions directly on the baking sheet. Add the minced garlic, fresh thyme, and rosemary followed by the olive oil. Be generous with the salt and pepper here — seasoning each bite is crucial. Use your hands or a spatula to make sure every chunk is well-coated in that herby, garlicky oil blend.
Step 3: Arrange for Roasting
Spread the vegetables out in a single layer, giving them some breathing room on the sheet. Crowding the pan can lead to steaming instead of roasting, so a bit of space between pieces ensures they crisp up nicely and brown evenly.
Step 4: Roast and Toss
Place the tray in the oven and roast for about 45 minutes. Halfway through, give everything a good toss to promote even caramelization. The roasting process will soften the squash and sweet potatoes to tender perfection, with slightly golden edges that add a satisfying texture.
How to Serve Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Garnishes
To brighten this dish up even more, sprinkle some freshly chopped parsley or a little crumbled feta cheese right before serving. A squeeze of lemon juice can also add a lovely counterpoint to the sweetness and herbs. These little touches lift the humble roasted vegetables and make them look extra inviting.
Side Dishes
This Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe pairs wonderfully with pan-seared chicken or a juicy steak, soaking up the roasting juices and complementing richer protein dishes. For a vegetarian meal, try serving it alongside quinoa or a hearty wild rice salad for a nourishing, well-rounded plate.
Creative Ways to Present
Consider using these roasted vegetables as a filling for warm pita pockets or topping a toasted slice of crusty bread with a dollop of Greek yogurt for a vibrant open-faced sandwich. They also turn into a fantastic base for a warm salad with arugula and toasted walnuts, drizzled with balsamic glaze.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftovers into an airtight container and store them in the refrigerator. They will stay fresh for up to 4 days, making them excellent for quick lunches or easy additions to meals throughout the week.
Freezing
You can freeze the roasted butternut squash and sweet potatoes as well. Spread them out on a baking sheet to freeze individually before transferring to a freezer-safe bag or container. This prevents clumping and keeps the pieces intact, and they will keep well for up to 3 months.
Reheating
To bring the roasted veggies back to life, reheat them in a hot oven at 375°F on a baking sheet for about 10-15 minutes. This reheating method helps restore a bit of the crisp edges and prevents them from becoming mushy, far better than the microwave.
FAQs
Can I use frozen butternut squash and sweet potatoes for this recipe?
While fresh is ideal for roasting, you can use frozen vegetables if needed. Just make sure to thaw and pat them dry to reduce excess moisture, which can prevent proper caramelization.
Is it possible to make this recipe vegan?
Absolutely! This Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is naturally vegan as it relies on olive oil and herbs for flavor—no animal products required.
Can I add other vegetables to this dish?
Definitely. Brussels sprouts, carrots, or parsnips would all be wonderful roasted alongside the squash and sweet potatoes, adding even more variety and color to the dish.
How do I know when the roasted vegetables are done?
Look for a tender texture when pierced with a fork and golden-brown edges. The natural sweetness should be slightly caramelized but not burnt.
What can I substitute for fresh rosemary if I don’t have any?
Dried rosemary can be used, but reduce the quantity to about 1 teaspoon since it’s more concentrated. Fresh thyme alone also complements the dish nicely if rosemary is unavailable.
Final Thoughts
There is something truly heartwarming about roasting root vegetables with fragrant herbs, and this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe captures that perfectly. I encourage you to try it out soon—it’s effortless, flavorful, and brings a splash of autumnal joy to any meal. Once you have a tray of these golden, herb-kissed veggies coming out of your oven, I promise they’ll find a permanent spot in your culinary rotation.
Print
Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A simple and delicious roasted vegetable side dish combining the natural sweetness of butternut squash and sweet potatoes with aromatic rosemary and thyme. Perfectly caramelized and tender, these veggies make a flavorful complement 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 Seasoning
- 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 the oven: Preheat your oven to 400°F (205°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the vegetables: In a large bowl, combine the cubed butternut squash, sweet potato, and sliced red onion. Add the minced garlic, fresh thyme, fresh rosemary, olive oil, salt, and pepper. Toss thoroughly to ensure every piece is well coated with oil and seasoning.
- Arrange on baking sheet: Spread the vegetable mixture evenly on the prepared baking sheet in a single layer, making sure there is some space between the pieces to allow for roasting rather than steaming.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes. Halfway through the cooking time, toss the vegetables to promote even browning. The vegetables are ready when they are fork-tender and lightly browned on the edges.
Notes
- If you prefer softer vegetables, roast for an additional 5-10 minutes.
- Feel free to substitute fresh herbs with 1 tsp dried thyme and rosemary if fresh is unavailable.
- For extra flavor, add a drizzle of balsamic vinegar or a sprinkle of chili flakes before roasting.
- This dish reheats well and can be stored in an airtight container in the refrigerator for up to 4 days.
- Use parchment paper or a silicone baking mat to prevent sticking and make cleanup easier.
