If you’re looking for a comforting and vibrant side dish that fills your kitchen with cozy aromas, then this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is just what you need. It’s a beautiful balance of sweet, earthy veggies infused with fragrant rosemary and thyme, all roasted to caramelized perfection. Whether you’re preparing a family dinner or a holiday feast, this recipe delivers warm flavors and a gorgeous pop of autumn color that everyone will love.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet essential for building layers of flavor, texture, and that irresistible roasted aroma. Each one contributes to making this dish a standout on your table.
- Butternut squash: Cubed into 3/4-inch pieces, it provides a creamy yet firm bite with subtle sweetness.
- Sweet potatoes: Also cubed similarly, these add extra natural sugars and a buttery texture that complements the squash.
- Red onion: Sliced into long strips, it adds a mild sharpness and a touch of color contrast as it roasts.
- Garlic cloves: Minced fresh garlic infuses the dish with that unmistakably rich and savory aroma.
- Fresh thyme: Stripped from stems, it brings an earthy, slightly minty fragrance that pairs beautifully with the other herbs.
- Fresh rosemary: Roughly chopped, this herb is the star of the Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe, delivering bright piney notes.
- Olive oil: A quarter cup to coat everything lovingly, promoting caramelization and crisp edges.
- Salt and pepper: To taste; they enhance and balance all the natural sweetness and herbaceous qualities.
How to Make Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Step 1: Prep Your Oven and Pan
Begin by preheating your oven to 400 degrees Fahrenheit. Lining a large baking sheet with parchment paper is an easy way to prevent sticking and make cleanup a breeze, letting you focus on the delicious flavors instead of scrubbing pans later.
Step 2: Combine Your Veggies and Seasonings
Place the cubed butternut squash, sweet potatoes, and sliced red onions on the prepared baking sheet. Add the minced garlic, fresh thyme, and the chopped rosemary—the fragrant heart of this recipe. Drizzle with olive oil and sprinkle with salt and pepper. Toss everything together thoroughly so every cube and strip is evenly coated, ensuring each bite bursts with buttery, herb-infused goodness.
Step 3: Arrange for Even Roasting
Spread the veggies out in a single layer on the baking sheet, ideally leaving a little breathing room between pieces. This step is crucial for achieving those beautifully caramelized edges and tender centers that make this dish irresistible.
Step 4: Roast to Perfection
Place your baking sheet in the oven and roast for about 45 minutes. Toss the veggies about halfway through cooking to promote even browning and prevent sticking. You’ll know it’s ready when the squash and sweet potatoes are tender enough to pierce with a fork and have developed golden, slightly crispy edges that speak of cozy dinners and happy taste buds.
How to Serve Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Garnishes
To elevate this dish even further, consider a sprinkle of toasted pine nuts or a handful of finely chopped fresh parsley for a burst of color and crunch. A drizzle of maple syrup or a squeeze of lemon juice right before serving can add a little unexpected brightness that pairs beautifully with the natural sweetness of the squash and potatoes.
Side Dishes
This roasted vegetable medley shines alongside savory mains like roast chicken, grilled pork chops, or even a festive turkey. It’s equally delicious when paired with a hearty grain like quinoa or wild rice, rounding out your meal with satisfying textures and flavors.
Creative Ways to Present
Serve the roasted butternut squash and sweet potatoes layered on a rustic wooden board for a casual family-style meal. Or spoon them into a warm buttered casserole dish for a more formal presentation. These vibrant veggies also make a perfect filling for wraps or a nourishing addition to grain bowls with greens and a tahini drizzle.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they rarely last long!), store them in an airtight container in the refrigerator. They’ll keep beautifully for up to 4 days, making quick lunches or dinners even easier.
Freezing
To freeze, cool the roasted vegetables completely and place them in a freezer-safe bag or container. While roasting fresh is preferable for texture, freezing is a handy option if you want to prepare in advance. Frozen veggies can last up to 3 months.
Reheating
For the best results, reheat in a preheated oven at 375 degrees Fahrenheit for about 10–15 minutes to revive their crisp edges. Using a microwave works too but may soften them more, which still tastes great but won’t have that perfect roasted finish.
FAQs
Can I use dried herbs instead of fresh rosemary and thyme?
Yes, you can substitute dried herbs if needed—use about one-third the amount since they’re more concentrated. However, fresh rosemary and thyme truly bring the bright, fragrant dimension that makes this recipe special.
What if I don’t have red onion? Can I use another kind?
Absolutely! Yellow or white onions work fine as substitutes. Red onion adds a bit of sweetness and color, but any onion will add a lovely depth of flavor when roasted.
How can I make this recipe vegan or gluten-free?
This recipe is naturally vegan and gluten-free. Just make sure your olive oil is pure and no added ingredients contain gluten, which is rarely an issue with these simple whole foods.
Is it okay to cut the vegetables smaller or larger?
Cutting the vegetables evenly is important for even cooking. Around 3/4-inch cubes work best to ensure they roast perfectly without burning or becoming mushy. Smaller pieces may cook faster, so watch closely if you adjust the size.
Can I add other vegetables to this recipe?
Certainly! Roasted carrots, parsnips, or Brussels sprouts complement the flavor profile well. Just be mindful of cooking times since different veggies may require slight adjustments to roasting time.
Final Thoughts
This Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is such a heartwarming, versatile dish that it quickly became a favorite in my kitchen and it’s easy to see why. The perfect balance of sweet, savory, and herbaceous flavors will brighten up any meal and bring a smile to your face. Give this recipe a try—you might just find your new go-to comfort side!
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: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
A delicious and hearty side dish featuring roasted butternut squash, sweet potatoes, and red onions, seasoned with fresh rosemary, thyme, garlic, and olive oil. This recipe is perfect for a comforting fall or winter meal, offering a wonderful blend of natural sweetness and savory herb flavors with a tender and caramelized texture.
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
Seasonings and Oil
- 4 large cloves garlic, minced
- 1.5 Tbsp fresh thyme, removed from stems
- 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped
- 1/4 cup olive oil
- Salt and pepper, to taste
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare the vegetables: Place the cubed butternut squash, sweet potatoes, and sliced red onions onto the parchment-lined baking sheet. Add the minced garlic, fresh thyme, rosemary, olive oil, salt, and pepper. Toss everything thoroughly to ensure the vegetables are evenly coated with the oil and herbs.
- Arrange the vegetables: Spread the veggies out in a single layer on the baking sheet, making sure there is some space between the pieces to allow for proper roasting and browning.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes. Halfway through cooking, toss the vegetables to ensure even browning and roasting. The vegetables are done when they are fork-tender and have a light golden-brown color.
Notes
- Cut vegetables into uniform sizes to ensure even cooking.
- If you prefer a softer texture, roast a few minutes longer until desired tenderness is reached.
- Use fresh herbs for the best flavor, but dried can be substituted at about 1/3 the amount.
- This dish pairs well with roasted meats or can be served as a vegan main when combined with grains or legumes.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated in the oven to maintain texture.
