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baked butternut squash and sweet potatoes side dish

Roasted Sweet Potatoes and Butternut Squash

Kristina Todini, RDN
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!
5 stars (3 ratings)
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Salads + Side Dishes
Cuisine American, Vegan
Servings 6 servings
Calories 196 kcal

Ingredients
  

  • 1 large butternut squash
  • 2 large sweet potatoes
  • 2 cloves garlic sliced thin
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper

Instructions
 

  • 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.

Notes

  • 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.

Nutrition

Serving: 1servingCalories: 196kcalCarbohydrates: 38gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 71mgPotassium: 826mgFiber: 6gSugar: 7gVitamin A: 29366IUVitamin C: 29mgCalcium: 96mgIron: 2mg
Keyword roasted butternut squash, roasted sweet potatoes
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