Go Back
+ servings

Roasted Squash and Sweet Potatoes

Roasted Squash and sweet potatoes are the perfect vegetable side dish, packed with flavor and super healthy!
4.27 from 61 votes
Prep Time: 30 minutes
Cook Time: 40 minutes
Inactive Time: 40 minutes
Total Time: 1 hour 50 minutes
Servings: 8


  • 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!