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Roasted Squash and Sweet Potatoes Recipe

Oct 26, 2020 · 27 Comments

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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.

Roasted squash and sweet potatoes in a glass bowl 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.

Peeled squash and sweet potatoes

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.

Cutting peeled vegetables into cubes

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.

Pouring olive oil over chopped vegetables

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.

Glass bowl with roasted vegetables

Roasted Squash and Sweet Potatoes

Roasted Squash and sweet potatoes are the perfect vegetable side dish, packed with flavor and super healthy!
4.08 from 84 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

Equipment

  • Glass Mixing Bowl
  • Baking sheet (Gold Touch)

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).
    Cutting peeled vegetables into cubes
  • After all the veggies and onion and garlic are in a bowl pour extra virgin olive oil in - about three turns of the bowl.
    Pouring olive oil over chopped vegetables
  • 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

 

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Appetizers/Sides, Blog Posts, Gluten-Free, Healthy, Recipes, Thanksgiving, Vegetarian, Winter holiday recipes roasted squash, roasted squash and sweet potatoes, roasted sweet potato and squash recipe, roasted sweet potato recipes, squash recipes, vegetarian side dishes, whole30 recipe

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Comments

  1. Susan P. says

    November 2, 2020 at 1:53 am

    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

      November 2, 2020 at 7:22 pm

      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
  2. Suzanne Kelnhofer Kelnhofer says

    October 30, 2020 at 4:35 pm

    5 stars
    This is a great fall recipe! so easy and delicious! Thanks, Sweet Phi

    Reply
    • Sweetphi says

      November 1, 2020 at 7:44 pm

      So glad you enjoy it 🙂

      Reply
  3. Maria says

    October 13, 2020 at 2:23 pm

    5 stars
    Thank you! This made my Canadian Thanksgiving! It was a hit!

    Reply
    • Sweetphi says

      October 14, 2020 at 7:49 am

      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
  4. cheri says

    January 27, 2015 at 8:53 pm

    Good for you Phi, love roasted veggies.

    Reply
    • Sweetphi says

      January 27, 2015 at 10:02 pm

      Thank you so much Cheri!

      Reply
  5. Sian @ Cakey Dreamer says

    January 27, 2015 at 9:28 am

    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

      January 27, 2015 at 10:02 pm

      Thank you so much for the words of encouragement, I really appreciate it!!

      Reply
  6. Amanda says

    January 27, 2015 at 8:25 am

    Yum! These roasted veggies are a great side with any meal!

    Reply
    • Sweetphi says

      January 27, 2015 at 9:51 pm

      You’re so right…they’re great with any meal!!

      Reply
  7. Erica says

    January 26, 2015 at 9:57 pm

    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

      January 27, 2015 at 9:50 pm

      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
  8. Lynn @ Order in the Kitchen says

    January 26, 2015 at 5:53 pm

    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

      January 27, 2015 at 9:43 pm

      Girl, we got this! So excited to do this with you, here’s to whole food 🙂

      Reply
  9. Trisha (Stew or a Story) says

    January 26, 2015 at 4:28 pm

    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

      January 27, 2015 at 9:34 pm

      I’ll definitely keep you posted, thank you so much for your comment 🙂

      Reply
  10. Rachel @ Bakerita says

    January 26, 2015 at 10:02 am

    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

      January 27, 2015 at 9:31 pm

      Thank you so much Rachel!

      Reply

Trackbacks

  1. Thanksgiving Party Ideas - All Free Invitations says:
    May 3, 2021 at 3:37 am

    […] Sweet Potatoes and Squash […]

    Reply
  2. Freezer Butternut Squash Soup - Sweetphi says:
    October 23, 2020 at 7:56 am

    […] 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
  3. What Should I Make For Thanksgiving? - Sweetphi says:
    March 3, 2020 at 5:41 pm

    […] Roasted squash and sweet potatoes – for the health-nut at the dinner table. […]

    Reply
  4. Roasted Vegetables with Fried Goat Cheese Salad Recipe - Sweetphi says:
    November 1, 2016 at 4:22 am

    […] 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
  5. Super Easy 5 Ingredient Thanksgiving Pumpkin Pie Recipe - Sweetphi says:
    November 16, 2015 at 7:12 am

    […] always make these roasted squash and sweet potatoes as the vegetable side dish, […]

    Reply
  6. 5 Ingredient Roasted Carrot and Cauliflower Soup {naturally gluten free and vegan} - Sweetphi says:
    February 6, 2015 at 5:00 am

    […] 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
  7. 2 Ingredient Plantain Chips - Sweetphi says:
    February 4, 2015 at 3:00 pm

    […] 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

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