Roasted Sweet Potatoes and Butternut Squash, a simple baked squash and potatoes recipe that’s great as a side dish or topping for salads and bowls. Ready in less than 45 minutes with only 5 ingredients!
Love sweet potatoes? Love butternut squash? Roast them together! Bake this tasty fall vegetables combination for a holiday side dish or even as a cold topping for salads or grain bowls.
👉 Ready to learn how to roast butternut squash and sweet potatoes together? Let’s do it!
🥣 How to make (step-by-step photos)
1️⃣ Step One: Preheat oven and prep vegetables
To start, preheat your oven to 400 degrees F (200 C), then wash and trim the vegetables.
- To cut sweet potatoes: Wash sweet potatoes, then remove any spuds and cut off their ends. Then slice and cut into small 1/2 inch cubes.
- To cut butternut squash: Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into small cubes.
👉 Can you roast sweet potatoes with the skin on? Yes! Sweet potatoes can be roasted with the skin on, and in fact the skin of potatoes is full of nutrients like fiber and potassium. Just make sure to give them a good wash and remove any spots or spuds before cooking.
2️⃣ Step Two: Spread squash and potatoes on a baking sheet
Place the sweet potatoes and butternut squash pieces on a roasting sheet or pan.
Toss the vegetables with a drizzle of olive oil until completely covered. Next, mix with sliced garlic, salt, and pepper.
👉 Baking tip: We like to keep vegetables separated on the roasting pan. Butternut squash and sweet potatoes take about the same amount of time to roast, however if they’re separated on a pan then you can remove one vegetable if it’s cooking faster so that it doesn’t burn.
3️⃣ Step Three: Bake vegetables until golden brown
Put the veggies in the oven and roast until tender and brown around the edges. Depending on your oven, this will take about 40 minutes.
Halfway through cooking, stir the potatoes and squash to make sure they brown on all sides.
Once they are done cooking, remove the veggies from the oven. If using as a side dish, you can serve them immediately. If you plan to use them later, let them cool and store in the refrigerator in an airtight container.
💡 Seasoning ideas
This recipe uses a simple garlic, salt, and pepper combo for seasoning, but here are some other flavoring ideas:
- Maple syrup and cinnamon: Add a touch of sweet maple and warm cinnamon for a fall flavor boost.
- Mix with crumbled cashews or pecans: Add a crunchy element and nutty flavor by tossing some crumbled cashews or pecans.
🧊 How to store
- Refrigerator storage: Roasted vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days.
- Freezer storage: For the best taste and texture, we don’t recommend as the potatoes and squash may lose texture when thawed.
♻️ Sustainable kitchen + cooking tips
Eco living is what we’re all about at Fork in the Road! Here are some ideas to take your green lifestyle to the next level while making this recipe.
Make this recipe while sweet potatoes and butternut squash are in season: Seasonal shopping is one of the best things you can do for the planet. Butternut squash and sweet potatoes are both available in the fall, which makes autumn a great time to make this recipe.
Don’t toss veggie scraps! The stems and peels from the sweet potatoes and squash can be tossed in a food scrap vegetable broth. Cooked vegetables can also be added to your compost pile as a last resort (just don’t throw them in the garbage!).
👉 More fall roasted vegetable recipes
Want more roasted vegetable recipes with sweet potatoes and butternut squash? We’ve got you covered:
- Roasted Butternut Squash and Broccoli
- Roasted Butternut Squash and Shallots
- Crispy Roasted Sweet Potatoes
- Roasted Butternut Squash and Apples
Roasted Sweet Potatoes and Butternut Squash
- 1 large butternut squash
- 2 large sweet potatoes
- 2 cloves garlic sliced thin
- 2 tablespoons olive oil
- 1 pinch salt and pepper
- Prep oven: Preheat the oven to 400 degrees (200 C).
- Prep vegetables: Wash sweet potatoes, then remove any spuds and cut off their ends. Then slice and cut into small 1/2 inch cubes. Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into 1/2 inch small cubes.
- Roast vegetables: Arrange the sweet potatoes and butternut squash on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 35 minutes, stirring halfway through to roast on all sides.
- Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.
- Tools Needed: sheet pan, knife set, cutting board
- Prep Ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
- Leftovers and Storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
- Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.