Best Roasted Butternut Squash and Sweet Potato Recipes

Roasted butternut squash and sweet potato recipes are the perfect blend of comfort, nutrition, and rich flavors. Whether you’re looking for a savory side dish, a warm soup, or a hearty casserole, these roasted vegetables can be transformed into delicious, nutrient-packed meals. Their natural sweetness pairs beautifully with herbs, spices, and even a touch of maple syrup or honey.

In this article, we’ll explore a variety of mouthwatering roasted butternut squash and sweet potato recipes, from classic roasted dishes to soups, casseroles, and salads. We’ll also provide pro tips for achieving the perfect texture and taste, along with answers to common questions about roasting these flavorful veggies.

How to Prepare and Roast Butternut Squash and Sweet Potatoes

Selecting the Best Butternut Squash and Sweet Potatoes

Choosing fresh, high-quality ingredients is essential for a delicious roasted dish. Look for:

• Butternut squash: A firm, heavy squash with a matte skin and no soft spots.
• Sweet potatoes: Smooth, firm potatoes with deep orange flesh (for a richer taste and texture).

Prepping Butternut Squash and Sweet Potatoes for Roasting

Before roasting, proper cutting and seasoning can make all the difference.

Peeling and Cutting Butternut Squash

1. Cut off both ends of the squash.
2. Use a sharp vegetable peeler to remove the skin.
3. Slice in half lengthwise and scoop out the seeds.
4. Cut into 1-inch cubes for even roasting.

Preparing Sweet Potatoes

• Wash and peel the sweet potatoes.
• Cut them into similarly sized cubes as the butternut squash.

Best Seasonings for Roasting Butternut Squash and Sweet Potatoes

To bring out their natural flavors, season them with:

• Savory: Olive oil, salt, black pepper, garlic powder, paprika, and thyme.
• Sweet & Spicy: Cinnamon, maple syrup, cayenne pepper, and nutmeg.

Roasting Instructions for a Perfect Texture

1. Preheat oven to 400°F (200°C).
2. Toss the cubed vegetables with olive oil and seasonings.
3. Spread in a single layer on a baking sheet (avoid overcrowding).
4. Roast for 30-40 minutes, flipping halfway, until golden brown and tender.

Classic Roasted Butternut Squash and Sweet Potato Recipes

Roasting butternut squash and sweet potatoes brings out their natural sweetness and enhances their caramelized flavor. Whether you’re looking for a simple side dish or a base for other meals, these classic roasted butternut squash and sweet potato recipes will never disappoint.

Simple Roasted Butternut Squash and Sweet Potatoes

This easy recipe requires just a few ingredients and minimal prep time, making it a go-to option for weeknight dinners.

Ingredients

• 1 medium butternut squash, peeled and cubed
• 2 large sweet potatoes, peeled and cubed
• 2 tbsp olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried thyme

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the butternut squash and sweet potatoes with olive oil and seasonings.
3. Spread them out evenly on a baking sheet, ensuring they aren’t overlapping.
4. Roast for 35-40 minutes, stirring halfway through, until they are tender and slightly crisp on the edges.
5. Serve hot as a side dish or mix into salads and grain bowls.

Discover a delicious way to enjoy fall flavors withSquash and Kidney Beansin this hearty and nutritious recipe.Learn the best techn

Garlic Herb Roasted Butternut Squash and Sweet Potatoes

This version adds fresh herbs and garlic for a more savory, aromatic twist.

Ingredients

• 1 medium butternut squash, cubed
• 2 sweet potatoes, cubed
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp fresh rosemary, chopped
• 1 tsp fresh thyme
• ½ tsp salt and pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Toss the vegetables with olive oil, garlic, and herbs.
3. Spread them evenly on a lined baking sheet.
4. Roast for 35 minutes, flipping halfway through, until golden brown.
5. Garnish with extra herbs before serving.

Roasted Butternut Squash and Sweet Potato Soups & Casseroles

Roasted butternut squash and sweet potatoes create rich, creamy soups and hearty casseroles, perfect for cozy meals. These warming recipes will become your new fall and winter favorites.

Creamy Roasted Butternut Squash and Sweet Potato Soup

This velvety soup is packed with flavor, vitamins, and antioxidants, making it both nourishing and comforting.

Ingredients

• 1 medium butternut squash, roasted
• 2 large sweet potatoes, roasted
• 1 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 1 cup coconut milk (or heavy cream)
• 1 tsp ground cinnamon
• ½ tsp nutmeg
• Salt and pepper to taste

Instructions

1. In a large pot, heat olive oil over medium heat. Sauté the onion and garlic until soft.
2. Add the roasted butternut squash and sweet potatoes, stirring well.
3. Pour in the vegetable broth, bring to a boil, then reduce heat and simmer for 10 minutes.
4. Blend the soup until smooth and creamy. Stir in the coconut milk, cinnamon, and nutmeg.
5. Season with salt and pepper, then serve hot with crusty bread.

Cheesy Roasted Butternut Squash and Sweet Potato Casserole

For a savory, cheesy dish that’s perfect for holiday tables, try this hearty casserole.

Ingredients

• 2 cups roasted butternut squash
• 2 cups roasted sweet potatoes
• 1 cup shredded cheddar cheese
• ½ cup grated Parmesan cheese
• ½ cup heavy cream
• 1 tsp garlic powder
• ½ tsp salt and black pepper
• ½ cup breadcrumbs (for topping)
• 2 tbsp melted butter

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix roasted vegetables, cheddar cheese, Parmesan, heavy cream, and seasonings.
3. Transfer to a greased baking dish.
4. Mix breadcrumbs with melted butter, then sprinkle on top.
5. Bake for 25-30 minutes, until the cheese is bubbly and golden brown.

Roasted Butternut Squash and Sweet Potato Salads & Grain Bowls

Looking for a light, nutritious way to enjoy roasted butternut squash and sweet potatoes? These hearty salads and grain bowls combine the warm, caramelized flavors of roasted veggies with fresh greens, grains, nuts, and dressings. They make a perfect lunch or side dish.

Harvest Roasted Butternut Squash and Sweet Potato Salad

This colorful fall salad is packed with sweet, savory, and crunchy elements, making it a satisfying meal on its own.

Ingredients

• 2 cups roasted butternut squash and sweet potatoes
• 4 cups mixed greens (spinach, kale, or arugula)
• ½ cup crumbled feta cheese
• ¼ cup dried cranberries
• ¼ cup toasted pecans
• ½ apple, thinly sliced

Dressing:

• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp honey
• ½ tsp Dijon mustard
• Salt and pepper to taste

Instructions

1. In a small bowl, whisk together the olive oil, balsamic vinegar, honey, mustard, salt, and pepper to make the dressing.
2. In a large bowl, combine roasted butternut squash, sweet potatoes, greens, feta cheese, cranberries, pecans, and apple slices.
3. Drizzle with the dressing and toss gently.
4. Serve immediately for the best flavor.

Quinoa Grain Bowl with Roasted Butternut Squash and Sweet Potatoes

For a protein-packed meal, this grain bowl combines quinoa, roasted vegetables, and chickpeas, making it both nutritious and filling.

Ingredients

• 1 cup cooked quinoa
• 1 cup roasted butternut squash and sweet potatoes
• ½ cup canned chickpeas, drained and rinsed
• ¼ cup crumbled goat cheese
• 2 tbsp pumpkin seeds
• 2 tbsp chopped fresh parsley

Dressing:

• 2 tbsp tahini
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp maple syrup
• Salt and pepper to taste

Instructions

1. Cook quinoa according to package instructions and let it cool slightly.
2. In a bowl, combine quinoa, roasted vegetables, chickpeas, goat cheese, pumpkin seeds, and parsley.
3. Whisk together the tahini, lemon juice, olive oil, maple syrup, salt, and pepper to make the dressing.
4. Drizzle over the grain bowl and mix well before serving.

Breakfast Dishes Using Roasted Butternut Squash and Sweet Potatoes

Believe it or not, roasted butternut squash and sweet potatoes make an amazing addition to breakfast! Their natural sweetness and hearty texture can transform ordinary morning meals into something warm, nourishing, and flavorful.

Savory Sweet Potato and Butternut Squash Hash

This easy breakfast hash is perfect for meal prep or a weekend brunch.

Ingredients

• 1 cup roasted butternut squash and sweet potatoes
• ½ small onion, diced
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 tbsp olive oil
• ½ tsp smoked paprika
• ½ tsp salt and pepper
• 2 eggs (optional, for serving)

Instructions

1. Heat olive oil in a skillet over medium heat.
2. Add onions and bell peppers, cooking until softened.
3. Stir in garlic, roasted vegetables, smoked paprika, salt, and pepper.
4. Cook for 5 minutes, stirring occasionally, until everything is heated through.
5. If desired, fry or poach eggs and serve them on top of the hash.

Roasted Butternut Squash and Sweet Potato Pancakes

For a sweet breakfast twist, these fluffy pancakes are a great way to start your day.

Ingredients

• ½ cup mashed roasted butternut squash and sweet potatoes
• 1 cup flour
• 1 tbsp brown sugar
• 1 tsp cinnamon
• 1 tsp baking powder
• ½ tsp baking soda
• 1 cup milk (or dairy-free alternative)
• 1 egg
• 1 tsp vanilla extract
• Butter or oil for cooking

Instructions

1. In a bowl, whisk together the flour, sugar, cinnamon, baking powder, and baking soda.
2. In another bowl, mix the mashed roasted vegetables, milk, egg, and vanilla extract.
3. Combine wet and dry ingredients, stirring until just mixed.
4. Heat a skillet with butter or oil, then cook pancakes until golden brown on both sides.
5. Serve with maple syrup, yogurt, or chopped nuts.

Pasta and Risotto Dishes with Roasted Butternut Squash and Sweet Potatoes

Roasted butternut squash and sweet potatoes bring a rich, creamy texture to pasta and risotto dishes. Their naturally sweet and earthy flavors pair beautifully with ingredients like sage, Parmesan, garlic, and nuts. Whether you prefer a hearty pasta dish or a creamy risotto, these recipes will elevate your meals.

Creamy Roasted Butternut Squash and Sweet Potato Pasta

This easy, comforting pasta dish is perfect for a cozy dinner. The creamy sauce is made by blending roasted butternut squash and sweet potatoes, creating a silky, cheesy coating for the pasta.

Ingredients

• 2 cups roasted butternut squash and sweet potatoes
• 12 oz pasta (penne, fettuccine, or rigatoni)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• ½ cup vegetable broth
• ½ cup heavy cream (or coconut milk for dairy-free option)
• ½ cup grated Parmesan cheese
• 1 tsp dried sage
• Salt and black pepper to taste
• ¼ tsp red pepper flakes (optional)

Instructions

1. Cook pasta according to package instructions. Drain and set aside.
2. In a skillet, heat olive oil over medium heat and sauté garlic until fragrant.
3. Blend roasted butternut squash, sweet potatoes, vegetable broth, and heavy cream until smooth.
4. Pour the blended mixture into the skillet, stir in Parmesan, sage, salt, and pepper.
5. Toss in the cooked pasta and mix until fully coated.
6. Serve hot, garnished with extra Parmesan and red pepper flakes.

Butternut Squash and Sweet Potato Risotto

Risotto is a creamy, elegant dish that absorbs the sweetness and depth of roasted butternut squash and sweet potatoes.

Ingredients

• 1 ½ cups Arborio rice
• 1 small onion, finely chopped
• 2 tbsp butter or olive oil
• ½ cup white wine
• 4 cups vegetable broth, warmed
• 1 cup roasted butternut squash and sweet potatoes, mashed
• ½ cup grated Parmesan cheese
• 1 tsp dried thyme
• Salt and black pepper to taste

Instructions

1. In a pan, heat butter over medium heat and sauté onion until translucent.
2. Stir in Arborio rice and toast for 1-2 minutes.
3. Pour in the white wine, stirring until absorbed.
4. Gradually add warm vegetable broth, ½ cup at a time, stirring constantly.
5. Once rice is creamy and tender, mix in the mashed roasted butternut squash and sweet potatoes, Parmesan, thyme, salt, and pepper.
6. Serve hot, garnished with extra cheese and herbs.

Savory Pies and Tarts with Roasted Butternut Squash and Sweet Potatoes

Pies and tarts aren’t just for dessert! With the right ingredients, they can become flavorful, savory dishes perfect for lunch, dinner, or special occasions. Roasted butternut squash and sweet potato recipes make excellent fillings for quiches, galettes, and tarts.

Savory Butternut Squash and Sweet Potato Quiche

This rich, cheesy quiche combines roasted vegetables, eggs, and herbs for a perfect brunch or light dinner.

Ingredients

• 1 pre-made pie crust
• 1 cup roasted butternut squash and sweet potatoes
• 4 large eggs
• 1 cup milk (or half-and-half)
• ½ cup shredded Gruyère or cheddar cheese
• ½ tsp salt and black pepper
• 1 tsp dried thyme or rosemary

Instructions

1. Preheat oven to 375°F (190°C). Place pie crust in a quiche dish.
2. In a bowl, whisk together eggs, milk, salt, pepper, and herbs.
3. Spread roasted butternut squash and sweet potatoes evenly in the crust.
4. Pour the egg mixture over the vegetables and top with cheese.
5. Bake for 35-40 minutes, until set and golden brown.
6. Let cool slightly before slicing.

Rustic Butternut Squash and Sweet Potato Galette

A galette is a free-form tart with a flaky crust and a deliciously savory filling.

Ingredients

• 1 pre-made pie dough or puff pastry
• 1 ½ cups roasted butternut squash and sweet potatoes
• ½ cup ricotta or goat cheese
• ½ tsp salt and black pepper
• 1 tbsp honey or balsamic glaze
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat oven to 375°F (190°C).
2. Roll out the dough into a circle and place it on a parchment-lined baking sheet.
3. Spread ricotta cheese in the center, leaving a 1-inch border.
4. Arrange the roasted butternut squash and sweet potatoes on top, then drizzle with honey or balsamic glaze.
5. Fold the edges over the filling and brush with egg wash.
6. Bake for 30-35 minutes, until crust is golden brown.

Healthy, Low-Carb, and Vegan Variations of Roasted Butternut Squash and Sweet Potato Recipes

For those looking for health-conscious alternatives, roasted butternut squash and sweet potatoes can be adapted to fit vegan, low-carb, and gluten-free diets. These variations maintain the delicious flavors while offering nutrient-dense, satisfying meals.

Low-Carb Roasted Butternut Squash and Sweet Potato Mash

This mash is a wholesome alternative to mashed potatoes, offering a lower-carb, high-fiber option with rich flavors.

Ingredients

• 1 cup roasted butternut squash and sweet potatoes
• 2 tbsp unsweetened almond milk or heavy cream
• 1 tbsp butter or olive oil
• ½ tsp garlic powder
• ½ tsp salt and black pepper
• ¼ tsp nutmeg (optional)

Instructions

1. In a bowl, mash the roasted vegetables until smooth.
2. Stir in almond milk, butter, garlic powder, salt, and black pepper.
3. Mix well until creamy.
4. Serve as a nutrient-rich side dish.

Vegan Roasted Butternut Squash and Sweet Potato Soup

A plant-based version of a classic creamy soup, packed with vitamins and antioxidants.

Ingredients

• 2 cups roasted butternut squash and sweet potatoes
• 1 small onion, chopped
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1 cup coconut milk
• 1 tsp curry powder
• ½ tsp salt and black pepper

Instructions

1. In a pot, sauté onions and garlic until soft.
2. Add roasted vegetables, curry powder, salt, and pepper.
3. Pour in the vegetable broth and bring to a simmer.
4. Blend the soup until smooth and creamy.
5. Stir in coconut milk and serve hot.

Gluten-Free Roasted Butternut Squash and Sweet Potato Casserole

This gluten-free dish makes a perfect holiday side or everyday meal.

Ingredients

• 2 cups roasted butternut squash and sweet potatoes
• ½ cup gluten-free breadcrumbs
• ½ cup shredded dairy-free cheese
• ¼ cup almond flour
• 2 tbsp olive oil
• ½ tsp salt and pepper

Instructions

1. Preheat oven to 375°F (190°C).
2. Mix roasted vegetables, olive oil, salt, and pepper in a baking dish.
3. Top with breadcrumbs, almond flour, and cheese.
4. Bake for 25 minutes, until golden brown.

Best Seasonings, Cooking Tips, and Storage for Roasted Butternut Squash and Sweet Potato Recipes

To make the most flavorful roasted butternut squash and sweet potato recipes, you’ll need the right seasonings, cooking techniques, and storage methods.

Best Seasonings for Roasted Butternut Squash and Sweet Potatoes

Seasonings enhance the sweetness, earthiness, and texture of these vegetables.

Savory Seasonings

• Garlic powder
• Smoked paprika
• Thyme and rosemary
• Parmesan cheese

Sweet & Spicy Seasonings

• Cinnamon and nutmeg
• Maple syrup or honey
• Cayenne pepper

Cooking Tips for Perfect Roasting

• Even Cutting: Chop squash and potatoes into uniform pieces for even cooking.
• Proper Spacing: Avoid overcrowding on the baking sheet to ensure crispy edges.
• High Heat: Roast at 400°F (200°C) for a caramelized texture.

How to Store and Reheat Roasted Vegetables

Storage

• Refrigerate in an airtight container for up to 4 days.
• Freeze in a single layer before transferring to a bag for up to 3 months.

Reheating

• Oven: Bake at 375°F (190°C) for 10 minutes.
• Air Fryer: Heat at 350°F for 5 minutes for crispiness.

(FAQs) About Roasted Butternut Squash and Sweet Potato Recipes

Here are some of the most common questions people ask about roasting butternut squash and sweet potatoes, along with expert answers to help you get the best results.

Conclusion:

From classic roasted sides to soups, casseroles, salads, pastas, and breakfast dishes, roasted butternut squash and sweet potato recipes offer a world of delicious possibilities. Whether you prefer them savory, sweet, vegan, or low-carb, these nutrient-packed vegetables bring rich flavors and comforting textures to every meal.

Now that you have a variety of creative, foolproof recipes, it’s time to preheat your oven and start roasting! Experiment with different seasonings, pairings, and cooking methods to discover your favorite way to enjoy roasted butternut squash and sweet potatoes.

Get creative in the kitchen with these Leftover Rotisserie Chicken Recipes for easy and delicious meals.

If you like the recipes, you can find many similar, easy and delicious recipes : pinterest