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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

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Find it online: https://slsrecipes.com/roasted-butternut-squash-and-sweet-potatoes-with-rosemary-recipe-3/