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.
