Description
A warm and comforting side dish featuring roasted butternut squash and sweet potatoes seasoned with garlic, cinnamon, and fresh herbs. Perfect for fall and holiday meals, this vegan and gluten-free recipe brings natural sweetness and vibrant color to your table.
Ingredients
Scale
Vegetables
- 1 medium butternut squash, peeled, seeded, and cubed (about 3 cups)
- 2 medium sweet potatoes, peeled and cubed (about 3 cups)
Seasonings & Oil
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cinnamon (optional for warmth)
- 1 tablespoon fresh rosemary or thyme (optional)
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Mix the vegetables and seasonings: In a large bowl, combine the cubed butternut squash and sweet potatoes. Drizzle with olive oil, then toss with salt, black pepper, garlic powder, optional ground cinnamon, and fresh herbs until everything is evenly coated.
- Arrange on the baking sheet: Spread the seasoned vegetables in a single layer on the prepared baking sheet, making sure the cubes aren’t crowded to promote even roasting and caramelization.
- Roast the vegetables: Place the baking sheet in the preheated oven and roast for 25 to 30 minutes. Stir the vegetables halfway through to ensure they cook evenly and develop caramelized edges while becoming tender.
- Serve: Once the vegetables are fork-tender and golden on the edges, remove from the oven and serve warm as a flavorful side dish. They also pair beautifully with salads, grain bowls, or holiday spreads.
Notes
- Drizzle with maple syrup or balsamic glaze after roasting for an extra touch of sweetness and flavor.
- This dish pairs well with roasted meats, tofu, or hearty grains like quinoa.
- Store leftovers covered in the refrigerator for up to 4 days; reheat gently before serving.
