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Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 43 reviews
  • Author: Kimberly
  • 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 comforting and flavorful side dish featuring roasted butternut squash and sweet potatoes tossed with fresh rosemary, thyme, garlic, and olive oil. This easy recipe brings out the natural sweetness of the vegetables and is perfect for warming up 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

Seasonings & Herbs

  • 4 large cloves garlic, minced
  • 1.5 Tbsp fresh thyme, leaves removed from stems
  • 1.5 Tbsp fresh rosemary, leaves removed from stems and roughly chopped
  • Salt and pepper, to taste

Oils

  • 1/4 cup olive oil

Instructions

  1. Preheat the Oven: Preheat your oven to 400°F (205°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
  2. Prepare and Season Vegetables: Place the cubed butternut squash, sweet potatoes, and sliced red onions onto the prepared baking sheet. Add the minced garlic, fresh thyme, rosemary, olive oil, salt, and pepper. Toss everything thoroughly to ensure the vegetables are evenly coated in the oil and seasonings.
  3. Arrange for Roasting: Spread the vegetable mixture out into a single layer on the baking sheet. Try to leave some space between the pieces to help them roast evenly and develop a nice caramelization.
  4. Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes. Halfway through cooking, toss the vegetables gently to promote even browning. The vegetables are done when fork-tender and lightly browned on the edges.

Notes

  • The roasting time can vary depending on your oven; check doneness by piercing the squash and potatoes with a fork.
  • You can substitute fresh herbs with dried herbs if fresh are unavailable, but reduce quantity to about one-third.
  • For a nuttier flavor, sprinkle some toasted nuts like pecans or walnuts before serving.
  • This dish pairs beautifully with roasted meats or can be served as a hearty vegetarian side.

Find it online: https://slsrecipes.com/roasted-butternut-squash-and-sweet-potatoes-with-rosemary-recipe-2/