Name: Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 1.5 Tbsp fresh thyme, removed from stems; 1.5 Tbsp fresh rosemary, removed from stems and roughly chopped; Salt, to taste; Black pepper, to taste; 1/4 cup olive oil

Jump to Recipe·Print Recipe· 4.1 from 81 reviews

If you are looking for a cozy, vibrant, and absolutely delicious dish to brighten your table, this Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe is the perfect choice. Imagine tender cubes of golden butternut squash and sweet potatoes, kissed by the fragrant freshness of rosemary and thyme, mingling with caramelized red onions and garlic, all roasted to perfection. It’s a warm, comforting combination that feels special yet is incredibly simple to make. Whether you’re serving it as a side, a plant-based main, or a colorful addition to your weeknight dinner, this recipe delivers flavor and texture that keeps everyone coming back for more.

butternut squash cubes with vibrant orange color and smooth texture, sweet potato cubes in rich orange hues with slightly rough skin edges, sliced red onion strips showing deep purple and white layers, minced garlic cloves in small creamy white pieces, fresh thyme sprigs with delicate green leaves, roughly chopped fresh rosemary with dark green needle-like leaves, a small glass bowl of golden olive oil, coarse sea salt crystals and freshly ground black pepper scattered gently, all ingredients artfully arranged on a clean, bright white surface with natural soft lighting highlighting the colors and textures, slight shadows adding depth, balanced composition with space between elements for clarity, overhead shot, top down view, flat lay photography, professional food styling --ar 1:1 --q 2 --s 750 --v 6.1

Ingredients You’ll Need

The beauty of this recipe lies in its simplicity; just a handful of fresh, wholesome ingredients that each bring something unique to the table, creating a taste and aroma you’ll fall in love with. Every component enhances the natural sweetness of the squash and potatoes while adding layers of herbaceous and savory notes.

Butternut squash (1 medium, peeled and cubed): Offers a creamy texture and sweet earthy flavor that roasts beautifully.
Sweet potatoes (2 medium, peeled and cubed): Adds natural sweetness and a tender bite that complements the squash perfectly.
Red onion (1 medium, sliced into long strips): Brings a mild sharpness and caramelizes to add subtle sweetness.
Garlic (4 large cloves, minced): Infuses the dish with a robust aroma and depth of flavor.
Fresh thyme (1.5 tablespoons, leaves only): Delivers an earthy, slightly minty fragrance that lifts the dish.
Fresh rosemary (1.5 tablespoons, chopped): This herb is a star ingredient, imparting piney, savory notes that pair perfectly with the squash and sweet potatoes.
Olive oil (1/4 cup): Coats the vegetables to help in roasting and creates a lovely golden crust.
Salt and pepper (to taste): Essential seasonings to enhance all the flavors naturally.

How to Make Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe

Step 1: Prepare Your Oven and Baking Sheet

Begin by preheating your oven to 400°F. While the oven warms, line a large baking sheet with parchment paper. This step makes for easy cleanup and ensures your roasted vegetables won’t stick. It sets the stage for perfectly caramelized edges on your squash and sweet potatoes.

Step 2: Combine Vegetables and Seasonings

Next, place the cubed butternut squash, sweet potato, and sliced red onions onto the prepared baking sheet. Add the minced garlic, fresh thyme leaves, chopped rosemary, olive oil, salt, and pepper. Toss everything together gently but thoroughly to make sure every piece is well coated with oil and herbs. This step is crucial for even roasting and an irresistible flavor.

Step 3: Arrange for Even Roasting

Spread the vegetables out into a single layer on your baking sheet. Giving the pieces some breathing room is key because it allows heat to circulate evenly and encourages those beautiful caramelized edges we all love. Avoid overcrowding; the squash and potatoes roast best when they aren’t piled on top of each other.

Step 4: Roast Until Perfectly Tender

Place the baking sheet in the preheated oven and roast for about 45 minutes. Make sure to toss the vegetables halfway through cooking; this helps them brown evenly and prevents sticking. The end result should be tender cubes with a lightly crisp, golden-brown exterior—just the kind of texture that turns this simple dish into a crowd favorite.

How to Serve Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe

Garnishes

A sprinkle of toasted pumpkin seeds or chopped fresh parsley adds a delightful crunch and pops of color to the dish. If you want to add a little zing, a drizzle of balsamic glaze or a dash of crumbled feta can elevate the flavors wonderfully. These simple garnishes make your serving look as good as it tastes.

Side Dishes

This roasted medley pairs beautifully with roasted chicken, grilled steak, or simply alongside a fresh green salad for a light, nutritious meal. It also works fantastic as part of a holiday spread or a cozy autumn dinner. The sweet and savory notes complement a wide variety of proteins and grains.

Creative Ways to Present

For a unique twist, turn this dish into a warm grain bowl layered with quinoa or farro, topped with roasted veggies and a dollop of creamy tahini or yogurt. Alternatively, toss the roasted veggies into a crisp wrap with some greens and hummus for a healthy lunch option. The versatility of this Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe means you can get creative every time you make it.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container in the refrigerator for up to 4 days. The flavors often deepen overnight, making the next-day servings even tastier. Just be sure to let the vegetables cool slightly before refrigerating to keep them fresh and prevent sogginess.

Freezing

You can freeze these roasted veggies, but to maintain the best texture, freeze them spread out on a baking sheet first, then transfer to a freezer-safe bag or container. Use within 2 months for optimal flavor. When ready, thaw in the fridge overnight before reheating.

Reheating

The best way to reheat your Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe is in a preheated oven at 350°F for about 10-15 minutes. This helps refresh the crispy edges and warms the dish evenly without turning it mushy. You can also reheat in a skillet over medium heat, stirring occasionally.

FAQs

Can I use dried rosemary instead of fresh?

Yes, you can substitute dried rosemary, but use about one-third the amount since dried herbs are more concentrated. Be sure to crush the dried rosemary slightly before adding to release its flavors more fully.

Is it necessary to peel the butternut squash and sweet potatoes?

Peeling is recommended for this recipe to ensure uniform softness and a pleasant texture. The peels can be tough and may not roast evenly, which can affect the final dish’s consistency.

Can I add other vegetables to this recipe?

Absolutely! Brussels sprouts, carrots, or parsnips make excellent additions. Just keep in mind the roasting times differ slightly, so cut them into similar sizes for even cooking.

How do I know when the squash and sweet potatoes are done?

They should be fork-tender when done—meaning a fork slides in easily without resistance. Additionally, a slight golden-brown caramelization signals perfect roasting.

What can I do to make this recipe vegan and gluten-free?

This recipe is naturally vegan and gluten-free! Just ensure any garnishes or sides you add are free from animal products and gluten to keep it compatible.

Final Thoughts

I cannot recommend enough trying the Roasted Butternut Squash and Sweet Potatoes with Rosemary Recipe if you want a dish that’s wholesome, flavorful, and straightforward. It’s one of those recipes that feels fancy yet is incredibly forgiving and easy, making it perfect for both weeknights and special occasions. So go ahead, embrace the cozy sweetness of roasted squash and potatoes with fragrant rosemary—you’re going to love every bite!