If you’re searching for a cozy, flavorful side dish that feels like a warm hug on a plate, this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is exactly what you need. Combining velvety butternut squash and naturally sweet potatoes with fragrant rosemary and thyme, this dish brings a perfect balance of sweetness, earthiness, and a hint of herbal brightness. It’s an effortless roast that transforms simple ingredients into a vibrant, aromatic medley that will fill your kitchen with the most inviting smells and your table with beautiful color. Whether you’re making it for a weeknight dinner or a holiday feast, this recipe will quickly become a beloved staple.
Ingredients You’ll Need
The magic of this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe lies in its simplicity. Each ingredient plays a vital role: from the sweet earthiness of the squash and potatoes to the punchy aromatics of garlic and fresh herbs, everything combines to create a dish full of depth and warmth.
- Butternut squash: Peeled and cut into uniform cubes to ensure even roasting and that melt-in-your-mouth texture we love.
- Sweet potatoes: Their natural sweetness complements the squash and caramelizes beautifully in the oven.
- Red onion: Adds subtle sharpness and some lovely color contrast when roasted until tender.
- Garlic: Minced to infuse the dish with a savory and aromatic foundation.
- Fresh thyme: Offers a delicate herbal note that brightens the roasted veggies.
- Fresh rosemary: Roughly chopped for bold, woody flavor that’s key to this recipe’s signature taste.
- Olive oil: Helps everything roast up crisp without drying out, while adding richness.
- Salt and pepper: Essential seasonings to bring out the natural flavors and balance sweetness.
How to Make Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 400 degrees Fahrenheit. Lining a large baking sheet with parchment paper will help prevent sticking and make cleanup a breeze. Getting this right upfront sets you up for roasting perfection.
Step 2: Combine the Veggies and Herbs
Place the cubed butternut squash, sweet potatoes, and red onion strips in a large bowl or directly on your baking sheet. Add the minced garlic, fresh thyme, rosemary, olive oil, salt, and pepper. Toss everything together well, ensuring each piece is evenly coated with oil and herbs. This step helps guarantee all those bold flavors will develop beautifully in the oven.
Step 3: Arrange for Even Roasting
Spread the veggies out on the baking sheet in a single layer, making sure there’s a little breathing room between them. This helps them roast rather than steam, which is key to achieving those golden, caramelized edges.
Step 4: Roast Until Tender and Golden
Pop your baking sheet into the oven for about 45 minutes. Halfway through, give everything a gentle toss to promote even browning on all sides. The roasting time may vary slightly depending on your oven, but you’re looking for fork-tender squash and potatoes that are lightly browned, fragrant, and bursting with flavor.
How to Serve Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe
Garnishes
Add an extra touch of freshness by sprinkling chopped fresh rosemary or thyme on top right before serving. A drizzle of good-quality olive oil or a sprinkle of flaky sea salt can elevate the dish’s flavors even more. Toasted nuts like pecans or walnuts add wonderful texture and complement the sweetness beautifully.
Side Dishes
This roasted vegetable medley pairs beautifully with roast chicken, pork tenderloin, or even a simple grilled fish. For a vegetarian meal, serve it alongside quinoa or farro salad for a wholesome, satisfying plate. It also shines as part of any holiday spread, balancing heavier mains with its bright, sweet, and savory profile.
Creative Ways to Present
Take this dish beyond a simple side by tossing the roasted veggies with cooked pasta, adding Parmesan and pine nuts for a rustic, hearty pasta salad. Or mash some of the sweet potatoes and squash with a little butter and garlic for a luscious mash with bits of roasted veggies folded in. It’s a versatile recipe that rewards your creativity.
Make Ahead and Storage
Storing Leftovers
You can store any leftovers in an airtight container in the refrigerator for up to four days. The flavors actually deepen after a day or two, making the leftovers just as tasty as fresh.
Freezing
This roasted dish freezes well. After cooling completely, transfer portions to freezer-safe containers or bags and freeze for up to three months. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat your leftovers in a preheated oven at 350 degrees Fahrenheit to maintain that lovely crispness and avoid sogginess that sometimes happens in the microwave. Toss gently halfway through reheating to warm evenly.
FAQs
Can I use dried herbs instead of fresh for this recipe?
Yes, you can substitute dried herbs if fresh aren’t available. Use about one-third of the amount called for fresh herbs since dried are more concentrated. Just sprinkle them over the veggies before roasting.
What if I don’t have red onion? Can I use a different onion?
Absolutely! Yellow or white onions will work just fine. They’ll offer a slightly different flavor profile but still roast up nicely and complement the sweet veggies.
Can this recipe be made ahead and reheated later?
Yes, it’s a great make-ahead dish. Roast the vegetables in advance and store them in the fridge. Simply reheat in the oven when you’re ready to serve to maintain freshness and texture.
Is olive oil necessary or can I use another oil?
Olive oil is preferred because of its flavor and roasting properties, but avocado oil or grape seed oil work well as substitutes if you want a more neutral taste or higher smoke point.
How can I tell when the squash and sweet potatoes are perfectly roasted?
They should be fork-tender, meaning you can easily pierce them without resistance, and have golden brown, caramelized edges. The aroma will be fragrant and slightly sweet.
Final Thoughts
This Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is one of my favorite ways to celebrate the flavors of fall and winter produce. It’s so simple, yet the result feels special and comforting, perfect for any occasion. I truly encourage you to give it a try—once you do, you might find yourself reaching for it again and again!
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: Roasting
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Butternut Squash & Sweet Potatoes With Rosemary recipe features tender, caramelized cubes of butternut squash and sweet potatoes combined with fragrant fresh rosemary and thyme. Roasted to perfection, this vibrant vegetable side dish brings warmth and comfort to any meal with its subtly sweet and herbaceous flavors.
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, leaves removed from stems
- 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped
- Salt, to taste
- Pepper, to taste
Oils
- 1/4 cup olive oil
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare the Vegetables: In a large mixing bowl or directly on the baking sheet, combine the cubed butternut squash, cubed sweet potatoes, and sliced red onions. Add the minced garlic along with the fresh thyme leaves and chopped rosemary.
- Add Olive Oil and Seasonings: Drizzle the olive oil over the vegetables and herbs. Sprinkle with salt and pepper to your taste. Toss everything thoroughly to ensure all pieces are evenly coated with oil, herbs, and seasoning.
- Arrange for Roasting: Spread the vegetable mixture out in a single layer on the prepared baking sheet. For best roasting results, leave some space between pieces to allow air circulation and even browning.
- Roast the Vegetables: Place the baking sheet in the preheated oven and roast for about 45 minutes. Halfway through cooking, give the vegetables a toss to promote uniform browning and tenderness.
- Check for Doneness: The dish is ready when the butternut squash and sweet potatoes are fork-tender and nicely browned on the edges. Adjust cooking time if necessary depending on your oven’s performance.
- Serve: Remove from oven and transfer to a serving dish. This makes an excellent side dish to accompany roasted meats, salads, or grains.
Notes
- For an extra layer of flavor, try adding a splash of balsamic vinegar before roasting.
- Make sure to cut the vegetables evenly to ensure uniform cooking.
- Feel free to substitute fresh herbs with dried herbs if fresh isn’t available; reduce quantities by half.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.
- This dish can be easily doubled to serve a larger group.
