· 27 Comments
Jump to Recipe Print Recipe
This roasted squash and sweet potatoes recipe is one of my all time favorite vegetable side dishes, packed with flavor and super healthy! This side dish is also a staple at our Thanksgiving dinner.
this image
The hardest part of this roasted winter squash and sweet potatoes dish is peeling and cutting the squash and sweet potatoes. Other than that, this dish couldn’t be simpler. It’s squash and sweet potatoes roasted to perfection with olive oil and seasonings. I love this brand of olive oil.
What squash is best for roasting?
- This recipe uses a variety of Winter Squash: butternut squash and acorn squash, they have a hard skin and seeds that need to be scooped out before roasting.
- However, you could use a combination of different winter squash – I’ve used this exact recipe and used a delicata and Turban squash – you could also use a roasting pumpkin!
- Winter squash is in season in fall and winter and is one of those vegetables that has a really long shelf life. Generally if squash is stored properly it can last 4-6 weeks at room temperature, or up to a few months if stored in the refrigerator!
- Winter squash have a subtle sweet and almost nutty flavor.
How to make roasted the roasted vegetables:
- Preheat oven to 400 degrees. Line a baking sheet with aluminum foil (less clean up this way!)
- Peel, chop, and prep all the squash and sweet potatoes and onion/garlic. Combine in a large bowl.
- Drizzle with a few glugs of olive oil (3 turns of the wrist) and add seasonings.
- Roast roast roast! I like my squash and sweet potatoes roasted to an inch of being too roasted, so I always add an extra 5-10 minutes.
When I’m not roasting squash, I’m turning it into freezer butternut squash soup -tip, if you ever have leftover squash after roasting, you could turn it into soup!
Roasted to perfection, this recipe is the perfect vegetable side dish for holidays like Thanksgiving or for a family dinner.
Roasted Squash and Sweet Potatoes
Roasted Squash and sweet potatoes are the perfect vegetable side dish, packed with flavor and super healthy!
4.09 from 90 votes
Print Rate
Prep Time: 30 minutes minutes
Cook Time: 40 minutes minutes
Inactive Time: 40 minutes minutes
Total Time: 1 hour hour 50 minutes minutes
Servings: 8
Ingredients
- 1-2 butternut squash peeled and cubed
- 1 acorn squash peeled and cubed
- 2 sweet potatoes peeled and cubed
- 1 onion medium, peeled and chopped
- 3 garlic cloves peeled and finely minced
- 3 Tbs extra virgin olive oil three turns of the wrist in the bowl
- 1 1/2 tsp salt
- 1 tsp garlic salt
- 1 tsp onion salt
- 1 tsp pepper
Instructions
Preheat oven to 400. Line a baking sheet with aluminum foil.
Peel and chop all the veggies and throw them in a large bowl (the peeling will take a long time with the squash).
After all the veggies and onion and garlic are in a bowl pour extra virgin olive oil in - about three turns of the bowl.
Add the seasonings and then stir. Lay out on lined baking sheet. Bake for 20 minutes, then turn veggies over and bake for another 20 minutes. My veggies usually take anywhere from 35 to 50 minutes. Poke a fork into the veggies to test if done -the veggies should be soft and not hard anymore (don't over bake because they'll get mushy). Spoon veggies into a bowl and enjoy!
Notes
Nutrition information disclaimer: the nutrition information presented on this site should be considered an estimate as the calculations will change based on the exact products you use in your own kitchen.
Nutrition
Calories: 167kcal | Carbohydrates: 30g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 1055mg | Potassium: 736mg | Fiber: 5g | Sugar: 5g | Vitamin A: 18181IU | Vitamin C: 28mg | Calcium: 87mg | Iron: 1mg
Related Posts
Perfectly Roasted Potatoes Recipe
If you need a new go-to side dish, this perfectly roasted potatoes recipe is where…
Sweet Potato Roasted Bell Pepper Burrito
This is hands down the best burrito I've ever made myself. The best part is…
5 Ingredient Baked Chicken and Sweet Potatoes for Two
A super easy healthy meal to make is this 5 ingredient baked chicken and sweet…
Reader Recreations
Reader Recreation – Roasted Squash and Sweet Potatoes Recipe
Reader Recreation – Roasted Squash and Sweet Potatoes
Did you make this recipe? Hashtag with us! Be sure to follow/tag @sweetphiblog and hashtag #sweetphiblog – we love to see what you’re cooking up!”
Get the Weekly Newsletter right in your inbox
Reader Interactions
Comments
Susan P. says
I’ve been making lots of winter squash and sweet potato recipes. I made the mistake of roasting sweet potatoes on a too low oven rack and the bottom of the pieces burned = lesson learned! Lately, I’ve been cubing and boiling sweet potatoes to add them to rice or quinoa, salads and as a side dish. This recipe will be next on my list to try.
Reply
Sweetphi says
I have made that mistake many a time too, always love the crunchy bits though lol. Love that you add them to rice or quinoa or salads – great addition 🙂
Reply
Suzanne Kelnhofer Kelnhofer says
This is a great fall recipe! so easy and delicious! Thanks, Sweet PhiReply
Sweetphi says
So glad you enjoy it 🙂
Reply
Maria says
Thank you! This made my Canadian Thanksgiving! It was a hit!Reply
Sweetphi says
Thank you so much for taking the time to come back and leave feedback, I truly appreciate it!! We make these for our Thanksgiving every year too!
Reply
cheri says
Good for you Phi, love roasted veggies.
Reply
Sweetphi says
Thank you so much Cheri!
Reply
Sian @ Cakey Dreamer says
My friend did the Whole30 challenge recently and she said that after the first few days it gets far easier- she wasn’t tempted at all! Good luck with it, these look delicious!
Reply
Sweetphi says
Thank you so much for the words of encouragement, I really appreciate it!!
Reply
Amanda says
Yum! These roasted veggies are a great side with any meal!
Reply
Sweetphi says
You’re so right…they’re great with any meal!!
Reply
Erica says
Hurray for the whole 30 and good luck! A second hurray for the 5 ingredient red velvet cake you mentioned! Sounds yummy.
Reply
Sweetphi says
Thank you so much! I need all the good wishes I can get while embarking on this lol….and that 5 ingredient cake…omg, so good, can’t wait until friday to post it (my husband has been happily eating the leftovers all week while I eat an apple ol).
Reply
Love love love!! These look SO good I’m totally making these!! So glad you are my partner in crime for this program! Love you!! xoxo
Reply
Sweetphi says
Girl, we got this! So excited to do this with you, here’s to whole food 🙂
Reply
I’ve been intrigued by the whole30 program, so I’m excited to follow along. If it involves eating these roasted sweet potatoes and squash (two of my favorites), I’m in!!!
Reply
Sweetphi says
I’ll definitely keep you posted, thank you so much for your comment 🙂
Reply
Rachel @ Bakerita says
These look so delicious, and amazing for you for doing Whole30! I’m trying to incorporate more elements of the Paleo lifestyle into my life to help me eat a bit cleaner – good luck!! 🙂
Reply
Sweetphi says
Thank you so much Rachel!
Reply
Trackbacks
[…] Sweet Potatoes and Squash […]
Reply
[…] making this soup, my favorite way to enjoy butternut squash was simply roasted, like in this recipe. Squash come in a variety of sizes, so knowing how much to use is always a little tricky to me. […]
Reply
[…] Roasted squash and sweet potatoes – for the health-nut at the dinner table. […]
Reply
[…] Thanksgiving I always make roasted squash and sweet potatoes and make this 5 ingredient honey and goat cheese appetizer, this year I’m going to be […]
Reply
[…] always make these roasted squash and sweet potatoes as the vegetable side dish, […]
Reply
[…] with my vegetables, rather than just roasting them and eating them (you already know I loooove roasted vegetables and roasted vegetables with chicken sausage) as I do Whole30, so this soup was a very welcome […]
Reply
[…] grains, gluten and alcohol) and have shared roasted vegetables with chicken and turkey sausage and roasted squash and sweet potatoes. Lots of roasting happening over […]
Reply
