Name: Roasted Butternut Squash & 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 tablespoons fresh thyme, removed from stems; 1.5 tablespoons fresh rosemary, removed from stems and roughly chopped; Salt and pepper, to taste; 1/4 cup olive oil

Jump to Recipe·Print Recipe· 3.8 from 59 reviews

If you are looking for a comforting and colorful side dish that truly celebrates autumn flavors, the Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe is going to become your new go-to. This dish combines the natural sweetness of roasted butternut squash and sweet potatoes with the earthy freshness of rosemary and thyme, all enhanced by roasted garlic and a touch of olive oil. The result is a perfectly caramelized, tender medley that’s simple to make but bursting with flavor, perfect for cozy dinners or holiday gatherings.

medium butternut squash peeled and cut into roughly 3/4-inch cubes, medium sweet potatoes peeled and cut into roughly 3/4-inch cubes, red onion peeled and sliced into long strips, large garlic cloves minced, fresh thyme sprigs, roughly chopped fresh rosemary, small glass bowl of olive oil, scattered sea salt flakes and cracked black peppercorns on a clean white marble surface, ingredients neatly arranged in loose groups with vibrant orange and purple hues contrasting with green herbs, natural textures of smooth squash, sweet potatoes, layered onion slices, and delicate herb leaves emphasized, soft natural light highlighting the freshness and colors, subtle shadows for depth, clean and minimalistic styling with some rustic wooden spoon and parchment paper edges peeking in, 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

Every ingredient in this recipe plays an important role, coming together to create a symphony of textures and tastes. Simple, fresh, and easy to find, these ingredients bring warmth, sweetness, and herbal brightness to your plate.

Butternut squash: Peeled and cubed, it offers a creamy sweetness and buttery texture when roasted.
Sweet potatoes: Also cubed, they add a vibrant orange color and balanced sugary flavor.
Red onion: Sliced into long strips for a mild bite and caramelized depth.
Garlic: Minced cloves release their rich, aromatic flavor as they roast.
Fresh thyme: Adds subtle herbal notes that brighten the dish without overpowering it.
Fresh rosemary: Brings piney, fragrant undertones that perfectly complement the squash and potatoes.
Olive oil: Coats and crisps the vegetables, adding richness and helping all flavors meld.
Salt and pepper: Essential seasonings that enhance every element’s natural taste.

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

Step 1: Prepare Your Oven and Baking Sheet

Begin by preheating your oven to 400°F so it’s hot and ready to roast the vegetables perfectly. Line a large baking sheet with parchment paper to keep the veggies from sticking and make cleanup a breeze.

Step 2: Combine the Vegetables and Seasonings

Place the cubed butternut squash, sweet potatoes, and sliced red onion on the lined baking sheet. Add minced garlic along with fresh thyme and rosemary, then drizzle the olive oil over everything. Sprinkle with salt and pepper to taste. Toss all ingredients together right on the baking sheet to ensure every piece is evenly coated with oil and herbs. This simple step guarantees maximum flavor in every bite.

Step 3: Arrange for Even Roasting

Spread the veggies out in a single layer on the baking sheet, making sure there’s some space between them. Crowding can cause steam, which prevents crisp edges and slows browning, so give them room to caramelize beautifully.

Step 4: Roast to Tender Perfection

Pop the baking sheet into the preheated oven and roast for about 45 minutes, tossing halfway through to promote even browning. The exact time can vary slightly based on your oven, but you’re looking for the squash and sweet potatoes to be fork-tender with golden, caramelized spots. This slow roasting brings out their natural sweetness and highlights the fragrant rosemary and garlic.

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

Garnishes

To add a little extra flair, sprinkle freshly chopped parsley or a handful of toasted pine nuts over your roasted veggies. A light drizzle of balsamic glaze or a sprinkle of crumbled goat cheese can also add a tangy contrast and elevate the flavor complexity.

Side Dishes

This roasted vegetable dish pairs beautifully with roasted chicken, pork tenderloin, or even a simple grilled fish. It is also a crowd-pleaser alongside hearty grains like quinoa, wild rice, or a creamy polenta, turning a simple meal into something special.

Creative Ways to Present

Try serving the roasted butternut squash and sweet potatoes over a bed of spinach or kale for a warm salad. Alternatively, you can gently fold the mixture into cooked couscous or stuff it inside warm pita pockets with a dollop of yogurt for a delicious vegetarian meal. The possibilities are as fun as they are flavorful.

Make Ahead and Storage

Storing Leftovers

You can keep any leftover roasted vegetables in an airtight container in the refrigerator for 3 to 4 days. They stay delicious and can easily be reheated without losing their texture or flavor.

Freezing

For longer storage, freeze the roasted butternut squash and sweet potatoes in freezer-safe containers or bags for up to 2 months. While the texture might soften a little upon thawing, they are still fantastic for soups, stews, or casseroles.

Reheating

Reheat gently in the oven at 350°F for about 10–15 minutes to restore some crispness, or quickly warm in a skillet over medium heat. Microwaving works too but may yield softer results. Either way, the flavors remain wonderfully comforting.

FAQs

Can I use dried herbs instead of fresh rosemary and thyme?

Yes, but fresh herbs really shine in this Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe. If using dried, reduce the amount by about half since dried herbs are more concentrated and add them earlier during cooking to release their flavor.

What can I substitute for sweet potatoes if I can’t find them?

Yellow potatoes or carrots can be great alternatives, providing a similar texture and sweetness when roasted. Just make sure to cut them into uniform pieces for even cooking alongside the butternut squash.

How do I prevent the vegetables from becoming mushy?

Spread the vegetables out in a single layer with space between the pieces and roast at a high temperature (400°F). Tossing halfway also promotes even roasting and helps maintain a tender yet slightly crispy texture.

Is this dish suitable for meal prep?

Absolutely! The Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe stores well and reheats easily, making it a perfect make-ahead side. You can prepare a big batch and enjoy it throughout the week.

Can I add other vegetables to this recipe?

Definitely! Brussels sprouts, parsnips, or bell peppers can be great additions. Just make sure to cut everything to similar sizes to ensure even roasting and adjust cooking times if needed.

Final Thoughts

This Roasted Butternut Squash & Sweet Potatoes with Rosemary Recipe has a special place in my kitchen, especially when I want something straightforward yet flavorful that feels like a warm hug in every bite. Once you try it, I’m confident it’ll find a regular spot on your table too. It’s hands-down one of the best ways to enjoy fall produce with minimal fuss and maximum taste, so go ahead and give it a whirl—you won’t regret it.