Recipe for Roasted Sweet Potatoes and Butternut Squash Delight

Roasting vegetables is one of the simplest and most delicious ways to enhance their natural sweetness and flavor. If you’re looking for a comforting side dish that’s both nutritious and easy to prepare, this recipe for roasted sweet potatoes and butternut squash is perfect for you.

With just a few simple ingredients, you’ll achieve tender, caramelized cubes bursting with warmth and subtle spice. Whether you’re serving it alongside your favorite protein or adding it to a cozy fall salad, this dish will quickly become a staple in your kitchen repertoire.

Not only does roasting bring out the best in these vibrant orange veggies, but it also makes for a visually stunning plate, perfect for family dinners or holiday gatherings. Plus, it’s gluten-free, vegan, and packed with vitamins and fiber, making it a healthy choice for any meal.

Ready to get roasting? Let’s dive in!

Why You’ll Love This Recipe

This roasted sweet potatoes and butternut squash recipe is a crowd-pleaser for many reasons. First, it’s incredibly simple and requires minimal prep time, making it accessible for even novice cooks.

The natural sweetness of the vegetables intensifies in the oven, creating a perfect balance of caramelized edges and soft interiors.

It’s also versatile—you can easily adjust the seasonings to suit your mood or meal plan. Whether you prefer a classic savory approach or a hint of warming spices like cinnamon and nutmeg, this recipe accommodates it all.

Beyond taste, it’s a nutrient powerhouse loaded with beta-carotene, vitamins A and C, and dietary fiber.

Finally, it pairs wonderfully with a wide range of dishes, from hearty grain bowls to light, fresh salads. For more healthy and delicious vegan side dishes, check out our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas and Afghan Vegetarian Pulao Recipe Easy and Delicious Guide.

Ingredients

• 2 medium sweet potatoes (about 1.5 pounds), peeled and cut into 1-inch cubes
• 1 medium butternut squash (about 2 pounds), peeled, seeded, and cut into 1-inch cubes
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon smoked paprika (optional for a smoky flavor)
• 1/2 teaspoon ground cinnamon (optional for warming spice)
• 2 cloves garlic, minced (optional)
• Fresh thyme or rosemary sprigs for garnish (optional)

Equipment

• Baking sheet – preferably rimmed to catch any juices
• Mixing bowl for tossing vegetables with oil and seasoning
• Sharp chef’s knife for peeling and chopping
• Peeler for the sweet potatoes and butternut squash
• Measuring spoons for precise seasoning
• Spatula or tongs for turning the veggies during roasting
• Oven mitts for safe handling of hot trays

Instructions

1. Preheat your oven to 425°F (220°C). This high temperature helps the vegetables caramelize beautifully.
2. Prepare the vegetables: Peel both the sweet potatoes and butternut squash. Cut them into uniform 1-inch cubes to ensure even cooking.
3. In a large mixing bowl, combine the cubed sweet potatoes and butternut squash. Add olive oil, salt, pepper, smoked paprika, cinnamon, and minced garlic if using. Toss gently but thoroughly to coat all pieces evenly.
4. Spread the vegetables in a single layer on your baking sheet. Avoid overcrowding to allow maximum browning and crisp edges.
5. Place the baking sheet in the preheated oven and roast for 25-30 minutes. Halfway through (around 12-15 minutes), flip the cubes with a spatula or tongs to ensure even roasting.
6. Check for doneness by piercing a cube with a fork. It should be tender inside with a nicely browned exterior.
7. Remove from the oven and transfer to a serving dish. Garnish with fresh thyme or rosemary sprigs for a fragrant touch.
8. Serve warm and enjoy! This dish is perfect on its own or as a complement to your favorite main courses.

Tips & Variations

“For extra crispiness, toss the vegetables with a tablespoon of cornmeal before roasting.”

Here are some ways to customize this recipe:

• Spice it up: Add a pinch of cayenne pepper or chili powder for some heat.
• Sweeten the deal: Drizzle with a little maple syrup or honey right after roasting for a sweet-savory contrast.
• Add nuts or seeds: Toss in toasted pecans, pumpkin seeds, or walnuts for added texture.
• Herbal variations: Swap thyme for sage, oregano, or basil depending on your preference.
• Make it a meal: Mix the roasted veggies into cooked quinoa or farro and add some chickpeas for protein.

For more delicious roasted vegetable ideas, explore our All Recipes Roasted Vegetable Pasta for Easy Dinners and Cast Iron Skillet Recipes Vegan for Delicious Plant-Based Meals.

Nutrition Facts

Note: Nutrition values are approximate and based on 4 servings.

Serving Suggestions

This roasted sweet potatoes and butternut squash dish pairs beautifully with a variety of meals. Try it as a side to your favorite roasted chicken or grilled tofu for a hearty dinner.

It also complements grain bowls and salads wonderfully, adding rich color and flavor.

For a wholesome meal, serve alongside a fresh green salad like our Baby Spinach Salad Recipe Vegan: Fresh & Easy Ideas or mix into a warm grain bowl with quinoa and roasted chickpeas.

Looking for cozy vegan soups to go with your roasted veggies? Check out our Vegan Potato Corn Chowder Recipe for Cozy Comfort Food for a perfect pairing.

Conclusion

Roasted sweet potatoes and butternut squash are a fantastic way to bring warmth, color, and nutrients to your table. This recipe’s simplicity makes it an excellent choice for weeknight dinners or holiday spreads alike.

The balance of natural sweetness with savory spices creates a dish that’s both comforting and satisfying.

With minimal ingredients and easy steps, it’s a perfect recipe to keep in your culinary arsenal. Don’t hesitate to experiment with herbs and spices to make it your own.

Whether you’re a seasoned cook or just starting out, this roasted veggie dish will quickly become a go-to favorite for any occasion.

For even more delicious, wholesome recipes, be sure to explore our collection of Vegan Recipes No Tofu: Delicious Plant-Based Meals and other plant-based creations.

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Roasted Sweet Potatoes and Butternut Squash”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “A simple and flavorful dish featuring tender roasted sweet potatoes and butternut squash. Perfect as a side for any meal.”, “prepTime”: “PT15M”, “cookTime”: “PT40M”, “totalTime”: “PT55M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 medium sweet potatoes, peeled and cubed (about 3 cups)”, “1 medium butternut squash, peeled and cubed (about 3 cups)”, “2 tablespoons olive oil”, “1 teaspoon salt”, “1/2 teaspoon black pepper”, “1 teaspoon dried rosemary”, “1 teaspoon garlic powder”, “1 tablespoon maple syrup (optional)”, “Fresh parsley for garnish (optional)”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Preheat oven to 400\u00b0F (200\u00b0C).”}, {“@type”: “HowToStep”, “text”: “In a large bowl, toss sweet potatoes and butternut squash with olive oil, salt, pepper, rosemary, and garlic powder.”}, {“@type”: “HowToStep”, “text”: “Spread the vegetables evenly on a baking sheet in a single layer.”}, {“@type”: “HowToStep”, “text”: “Roast for 35-40 minutes, turning halfway through, until tender and lightly browned.”}, {“@type”: “HowToStep”, “text”: “Drizzle with maple syrup if using and toss gently.”}, {“@type”: “HowToStep”, “text”: “Garnish with fresh parsley before serving.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “2 g”, “fatContent”: “7 g”, “carbohydrateContent”: “30 g”}}