If you are searching for a comforting, vibrant dish that perfectly captures the essence of autumn, the Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is here to impress. This recipe brings together the natural sweetness of butternut squash and sweet potatoes, enhanced by fragrant rosemary and thyme, all roasted to a golden, tender finish. It’s a simple yet stunning combination that elevates any meal and fills your kitchen with mouthwatering aromas. Whether you’re serving it as a side or enjoying it on its own, this recipe offers the perfect balance of flavors, textures, and colors that will quickly become a favorite in your home.

A vibrant flat lay arrangement of the main ingredients for roasted butternut squash and sweet potatoes: medium butternut squash cubes in warm orange tones, roughly 3/4-inch, bright orange sweet potato cubes of similar size, deep purple-red long strips of sliced red onion, scattered cloves of creamy white minced garlic, small sprigs and roughly chopped leaves of fresh green rosemary and thyme, a small glass bowl of golden olive oil, and a sprinkle of coarse salt and cracked black pepper. All ingredients are arranged neatly on a clean, light-colored wooden surface with natural light highlighting the varied textures—smooth squash and potato cubes, delicate leafy herbs, and glossy oil. The composition balances rustic and fresh aesthetics, with natural shadows creating depth. Overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

Keep the ingredients straightforward and fresh because each one plays a crucial role in building layers of flavor, color, and texture. From aromatic herbs to vibrant veggies, everything here is essential for making this dish sing.

1 medium butternut squash: Provides a velvety texture and natural sweetness that forms the heart of this recipe.
2 medium sweet potatoes: Add a lovely creamy density and an extra hit of sweetness, making every bite satisfying.
1 red onion: Sliced into long strips, it brings a subtle sharpness and caramelizes beautifully when roasted.
4 large cloves garlic: Minced for that perfect garlicky pop that infuses the vegetables while roasting.
1.5 Tbsp fresh thyme: Brings an earthy, herbal undertone that complements the sweetness of the squash and potatoes.
1.5 Tbsp fresh rosemary: Adds a piney, fragrant punch that elevates the entire dish and ties the flavors together.
1/4 cup olive oil: Ensures everything roasts evenly, locks in moisture, and helps the herbs and spices cling to the veggies.
Salt and pepper: Simple seasonings that bring out the natural flavors and create a perfectly balanced dish.

How to Make Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe

Step 1: Prepare for Roasting

Start by heating your oven to 400 degrees Fahrenheit and lining a large baking sheet with parchment paper. This step ensures your vegetables roast evenly without sticking, making cleanup a breeze.

Step 2: Combine Your Veggies and Seasonings

Here’s where the magic begins. Toss cubed butternut squash, sweet potatoes, and sliced red onions in a big bowl alongside minced garlic, fresh thyme, fresh rosemary, olive oil, salt, and pepper. Make sure every piece is well coated with oil and herbs — this will help develop that crave-worthy caramelization.

Step 3: Spread Out for Perfect Roasting

Spread the mixture onto your prepared baking sheet in a single layer. Give the veggies a bit of breathing room — crowding the pan can cause steaming instead of roasting, which means you’ll miss out on those crispy, golden edges.

Step 4: Roast Until Tender and Golden

Pop the tray into your oven and roast for about 45 minutes. Be sure to toss the veggies halfway through cooking to promote even browning. When done, your butternut squash and sweet potatoes should be tender enough to pierce with a fork and beautifully caramelized.

How to Serve Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe

Garnishes

A sprinkle of toasted pumpkin seeds adds a delightful crunch, while a drizzle of balsamic glaze brings a touch of tangy sweetness that contrasts beautifully with the roasted vegetables. Fresh rosemary sprigs can be used as a garnish to enhance presentation and aroma.

Side Dishes

This dish pairs wonderfully with roasted chicken or turkey for a hearty meal, or alongside a leafy green salad for a lighter option. It also complements quinoa, wild rice, or creamy polenta perfectly, offering a satisfying balance of textures and flavors at the table.

Creative Ways to Present

Serve the roasted veggies warm on a rustic wooden board for a cozy family-style approach, or arrange them on individual plates with a dollop of Greek yogurt or herbed sour cream. For a fun twist, toss them into a warm grain bowl or stuff into soft pita pockets with some crumbled feta and arugula for a flavorful lunch.

Make Ahead and Storage

Storing Leftovers

Place your leftover roasted butternut squash and sweet potatoes in an airtight container and refrigerate for up to four days. The flavors actually deepen overnight, making leftovers taste even more delicious the next day.

Freezing

If you want to keep this dish for longer, freeze the cooled roasted vegetables in a freezer-safe container or zip-top bag. They’ll stay fresh for up to three months and can be thawed overnight in the refrigerator before reheating.

Reheating

Reheat leftovers gently in a preheated oven at 350 degrees Fahrenheit for about 15 minutes to revive that crispness. Alternatively, warm them in a skillet over medium heat with a splash of olive oil, stirring occasionally until heated through and slightly caramelized again.

FAQs

Can I use dried herbs instead of fresh thyme and rosemary?

Yes! If fresh herbs aren’t available, use about one-third the amount of dried herbs since they are more concentrated. Add them during the mixing stage to allow their flavors to infuse while roasting.

What if I don’t have parchment paper?

You can roast directly on a lightly greased baking sheet, but parchment helps prevent sticking and makes cleanup easier. Alternatively, a silicone baking mat is a great reusable option.

Can I add other vegetables to this recipe?

Absolutely! Vegetables like carrots, parsnips, or Brussels sprouts roast beautifully with butternut squash and sweet potatoes. Just adjust the cut size to ensure even cooking.

Is this recipe suitable for meal prep?

Definitely. Roasted vegetables keep well and can be easily reheated for quick lunches or dinners throughout the week, making this recipe a fantastic meal prep staple.

How do I know when the vegetables are done roasting?

Look for tender butternut squash and sweet potatoes that are easily pierced with a fork and edges that are golden brown. This means they’ve caramelized nicely and are packed with flavor.

Final Thoughts

Trying the Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is like welcoming a warm hug on a plate. It’s a dish that’s simple enough for a busy weeknight but elegant enough to serve at a dinner party. The blend of sweet, savory, and herbal flavors comes together to create something truly special. Trust me, once you make this recipe, you’ll keep coming back to it year-round.

Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 21 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: Vegan

Print Recipe

Description

This Roasted Butternut Squash & Sweet Potatoes with Rosemary is a simple, flavorful vegetable side dish perfect for fall and winter. Cubes of tender butternut squash and sweet potatoes are mixed with fresh rosemary, thyme, garlic, and olive oil, then roasted until caramelized and golden brown. This hearty recipe serves six and pairs beautifully with roasted meats or as a standalone vegan dish.

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

Herbs and Seasoning

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

Oils

1/4 cup olive oil

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Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
Combine Ingredients: In a large bowl, place the cubed butternut squash, sweet potatoes, and sliced red onion. Add the minced garlic, fresh thyme, chopped rosemary, olive oil, salt, and pepper. Toss everything thoroughly to ensure the vegetables are evenly coated with oil and seasonings.
Arrange on Baking Sheet: Spread the vegetable mixture out on the prepared baking sheet in a single layer, making sure to leave some space between pieces for even roasting and caramelization.
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 dish is done when the squash and sweet potatoes are fork-tender and lightly browned.

Notes

Cut vegetables into uniform sizes to ensure even roasting.
You can substitute dried herbs if fresh are unavailable; use about one-third the amount.
Feel free to add other root vegetables such as carrots or parsnips for variety.
Leftovers can be refrigerated up to 4 days and reheated in the oven or microwave.