This roasted squash and sweet potatoes recipe is one of my all time favorite vegetable side dishes, packed with flavor and super healthy! These roasted squash and sweet potatoes are also a staple at our Thanksgiving dinner.
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.
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 squash and sweet potatoes:
- 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 roasted squash, you could turn it into soup!
Roasted to perfection, this roasted squash and sweet potatoes recipe is the perfect vegetable side dish for holidays like Thanksgiving or for a family dinner.
Roasted Squash and Sweet Potatoes
- 1-2 butternut squash peeled and cubed
- 1 acorn squash peeled and cubed
- 2 sweet potatoes peeled and cubed
- 1 medium onion 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
- 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!