Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe
Oven-roasted butternut squash and sweet potatoes seasoned with garlic, red onion, fresh rosemary, and thyme. This simple and flavorful side dish delivers tender, caramelized vegetables perfect for holiday meals or cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Ingredients
Scale
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 & Seasoning
- 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 oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking and ease cleanup.
- Prepare vegetables: Place the cubed butternut squash, sweet potatoes, and sliced red onion onto the prepared baking sheet. Add the minced garlic, fresh thyme, fresh rosemary, olive oil, salt, and pepper.
- Toss to combine: Mix everything thoroughly to ensure that the squash and potatoes are evenly coated with olive oil, herbs, and seasonings for full flavor coverage.
- Arrange for roasting: Spread the vegetables in a single layer on the baking sheet, leaving some space between pieces to promote even roasting and caramelization.
- Roast: Place the baking sheet in the oven and roast for about 45 minutes, tossing once halfway through to ensure even browning. The vegetables should be fork-tender and lightly browned when done; cooking time may vary slightly with different ovens.
Notes
- HERBS: Fresh thyme and rosemary can be substituted with dried herbs; use approximately 2 teaspoons each.
- SERVINGS: This recipe yields 4-6 servings as a side dish, depending on your meal composition.
- LEFTOVERS: Store leftovers in an airtight container in the refrigerator for up to 3 days. They can be enjoyed cold or reheated in the microwave, oven at low temperature, or stovetop skillet. Leftovers also work great added to salads or grain bowls.
Keywords: butternut squash, easy, fall, simple, sweet potatoes, winter, roasted vegetables, rosemary, thyme