The Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is an absolute celebration of fall flavors, warmth, and comfort all in one dish. This vibrant medley of tender butternut squash, sweet potatoes, and red onions infused with fragrant rosemary and thyme delivers a perfect balance of sweet, earthy, and herbal notes. Whether you’re serving this as a standout side or a simple, wholesome main, it’s guaranteed to brighten your meal and cozy up your dining table with its inviting aroma and beautiful golden color.
Ingredients You’ll Need
Bringing together simple, fresh, and essential ingredients is what makes this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe so easy and rewarding. Each ingredient plays a crucial role in creating layers of flavor, texture, and color that make this dish truly memorable.
- Medium butternut squash: Peeled and cubed for a naturally sweet, creamy base with a smooth texture.
- Medium sweet potatoes: Peeled and cubed, adding rich sweetness and a hearty bite.
- Red onion: Sliced into long strips for a mellow, slightly tangy contrast and a pop of color.
- Garlic cloves: Minced to infuse every bite with a subtle, savory kick.
- Fresh thyme: Leaves removed from stems to lend an earthy, aromatic note that complements the root vegetables.
- Fresh rosemary: Roughly chopped to release its piney, fragrant flavor that elevates every mouthful.
- Olive oil: Coats the veggies perfectly for roasting, promoting caramelization and a luscious finish.
- Salt and pepper: To taste, bringing out the natural flavors and balancing sweetness with seasoning.
How to Make Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Step 1: Preheat and prepare your baking sheet
Begin by setting your oven to 400 degrees Fahrenheit, which is the perfect temperature to roast the squash and potatoes until tender and beautifully caramelized. Lining a large baking sheet with parchment paper helps ensure easy cleanup and prevents the veggies from sticking, so don’t skip this step.
Step 2: Combine all the ingredients
Pop the cubed butternut squash, sweet potatoes, and red onion strips onto the prepared baking sheet. Add the minced garlic, fresh thyme, chopped rosemary, olive oil, salt, and pepper. Use your hands or a large spoon to toss everything together until each piece is generously coated with the oil and herbs—this step ensures that every bite bursts with flavor.
Step 3: Arrange for roasting
Spread the vegetables out in a single layer across the baking sheet, giving them a little breathing room. Crowding the pan will steam the veggies rather than roast them, so aim for space to encourage that lovely, golden browning on each cube and slice.
Step 4: Roast until tender and golden
Place the baking sheet in the oven and roast for approximately 45 minutes. Around the halfway mark, give the vegetables a gentle toss to promote even cooking and browning on all sides. You’ll know it’s done when the butternut squash and sweet potatoes are fork-tender and have those irresistible caramelized edges.
How to Serve Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Garnishes
A fresh sprinkle of chopped parsley or a few extra rosemary needles dusted on top right before serving adds a pop of color and a burst of fresh herbal brightness. For a little contrast in texture, toasted pine nuts or walnuts offer a lovely crunch that complements the softness of the roasted vegetables.
Side Dishes
This Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe pairs beautifully with a variety of mains. Think juicy roast chicken, grilled pork chops, or a hearty lentil stew. It also makes a flavorful addition to a grain bowl alongside quinoa or farro, providing natural sweetness and aromatic depth.
Creative Ways to Present
For a dinner party, serve the roasted veggies over a bed of creamy polenta or creamy ricotta for an elegant touch. Another fun idea is to toss these veggies into a warm salad with arugula, toasted pumpkin seeds, and a tangy vinaigrette. You can even mash the roasted vegetables and use them as a vibrant base or side, giving the dish a completely new twist.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator for up to 4 days. The flavors actually deepen and meld together after sitting, making the dish even tastier the next day.
Freezing
If you’d like to save this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe for longer, freeze portions in a freezer-safe container or bag. It will keep well for up to 3 months and can be thawed when ready to use. Just note the texture might soften slightly after freezing.
Reheating
Reheat leftovers gently in an oven set to 350 degrees Fahrenheit to restore some of the roasted crispiness. You can also warm it in a skillet over medium heat, tossing occasionally. Avoid microwaving if you want to keep that perfect roasted texture, but it works fine in a pinch.
FAQs
Can I use dried herbs instead of fresh rosemary and thyme?
Yes, dried herbs can work in a pinch, but use about half the amount of fresh herbs since dried ones are more concentrated. The flavor won’t be quite as vibrant but will still complement the dish nicely.
Is it necessary to peel the butternut squash and sweet potatoes?
Peeling ensures a softer texture and more even roasting, but if you prefer, you can leave the skins on for extra fiber and nutrition. Just make sure to wash and scrub the vegetables thoroughly before roasting.
Can I use this recipe for other root vegetables?
Absolutely! Carrots, parsnips, or even turnips work wonderfully roasted alongside the butternut squash and sweet potatoes. Just keep in mind the different roasting times depending on the vegetable size and density.
How do I know when the vegetables are done roasting?
The best way is to test them with a fork; they should be fork-tender and have golden edges. The aroma will also be rich and fragrant, signaling caramelization is complete.
Can I prepare this recipe ahead of time for a party?
Yes! You can prep all the vegetables and toss them with herbs and oil the day before. Keep them covered in the fridge and roast just before serving for a fresh, crowd-pleasing side dish.
Final Thoughts
This Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is one of those dishes you’ll find yourself returning to again and again because it’s just so reliably delicious and straightforward. It brings warmth, color, and incredible aroma to the table with minimal fuss. I truly hope you give it a try soon and make it your own little favorite for cozy dinners and festive gatherings alike.
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: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Butternut Squash & Sweet Potatoes with Rosemary recipe is a flavorful and comforting side dish perfect for any season. Tender cubes of butternut squash and sweet potatoes are roasted alongside red onions, garlic, and fresh herbs, resulting in a beautifully caramelized, savory dish that’s easy to prepare and pairs well with a variety of main courses.
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
- 4 large cloves garlic, minced
Herbs & Seasonings
- 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
- 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.
- Prepare and Toss 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 together thoroughly to ensure the vegetables are evenly coated with oil and seasonings.
- Arrange for Roasting: Spread the vegetable mixture out into a single layer on the baking sheet, making sure to leave some space between the pieces to promote even roasting and caramelization.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast the vegetables for approximately 45 minutes. Halfway through the cooking time, toss the vegetables to ensure they brown evenly on all sides.
- Check for Doneness: After roasting, the butternut squash and sweet potatoes should be fork-tender and lightly browned. If necessary, roast for a few additional minutes to achieve desired tenderness and caramelization.
Notes
- For even cooking, try to cut the butternut squash and sweet potatoes into uniform 3/4-inch cubes.
- Tossing the vegetables halfway through roasting helps them brown evenly and enhances flavor.
- Feel free to swap thyme or rosemary with other herbs like sage or oregano based on your preference.
- This dish can be easily doubled for larger gatherings—use two baking sheets and rotate them midway through roasting.
- Leftovers store well in an airtight container in the refrigerator for up to 4 days and can be reheated in the oven or microwave.
