Description
This Roasted Butternut Squash & Sweet Potatoes recipe combines the natural sweetness and creamy textures of two fall favorites. Seasoned with smoked paprika, cinnamon, cumin, and fresh garlic, then roasted to caramelized perfection and finished with aromatic fresh herbs, it’s a versatile side dish that pairs beautifully with a variety of meals or can be customized with toppings for a satisfying main.
Ingredients
Scale
Vegetables
- 1 medium butternut squash, peeled and diced into 1-inch cubes
- 2 medium sweet potatoes, peeled and diced into 1-inch cubes
Seasonings & Oils
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cinnamon (optional)
- ½ tsp ground cumin or coriander
- 2 cloves garlic, minced
- Salt and pepper to taste
Fresh Herbs & Extras
- Fresh herbs (rosemary, thyme, or sage), chopped
- Optional: A drizzle of honey or maple syrup
- Optional: Squeeze of fresh lemon juice
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Prepare the Vegetables: Peel the butternut squash and sweet potatoes, then dice them into roughly 1-inch cubes to ensure even cooking.
- Toss with Seasonings: In a large bowl, combine the cubed squash and sweet potatoes with olive oil, smoked paprika, cinnamon (if using), cumin or coriander, minced garlic, salt, and pepper. Toss well until all pieces are evenly coated.
- Arrange for Roasting: Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure they have enough space to caramelize properly.
- Roast: Place the baking sheet in the oven and roast for 25–35 minutes. Flip the veggies halfway through cooking to promote even browning. Check for doneness as butternut squash may cook faster than sweet potatoes.
- Add Fresh Herbs: Once roasted until golden and tender, sprinkle the fresh herbs such as rosemary, thyme, or sage over the top for added aroma and flavor.
- Optional Flavor Enhancements: For a sweeter glaze, drizzle honey or maple syrup over the veggies during the last 5 minutes of roasting. Alternatively, add a fresh squeeze of lemon juice after roasting to balance the sweetness with bright acidity.
- Serve: Serve warm as a side dish or incorporate into salads with greens, feta or goat cheese, and toasted nuts for added texture and protein.
Notes
- Ensure vegetables are cut into uniform sizes to roast evenly.
- Use parchment paper to prevent sticking and facilitate easy cleanup.
- Adjust seasoning to taste; add chili flakes for a spicy kick.
- For a Mediterranean twist, add feta cheese and olives after roasting.
- Leftovers keep well in the fridge for 3-4 days and can be reheated in the oven or air fryer.
