If you are looking for a dish that bursts with autumnal warmth and vibrant flavors, the Roasted Butternut Squash and Sweet Potato with Orange and Rosemary Recipe is an absolute must-try. This dish combines the natural sweetness of tender roasted butternut squash and sweet potatoes with the zesty brightness of fresh orange and the aromatic earthiness of rosemary. Each bite offers a delightful mix of textures and tastes that effortlessly elevate any meal, making it feel both cozy and festive. Trust me, once you make this recipe, it will quickly become a go-to favorite to share with family and friends.
Ingredients You’ll Need
These ingredients are simple, fresh, and essential. Each one plays a crucial role in creating a wonderful balance of flavors, color, and texture that make this dish so special.
- 24 oz butternut squash, peeled, seeded, and cubed: Buying pre-cut saves time and ensures ease since peeling butternut squash can be tricky.
- 1 1/2 lb sweet potatoes: Adds sweetness and a creamy texture that complements the squash perfectly.
- 4 cloves garlic: Provides a subtle savory depth infused into the vegetables as they roast.
- 1 sprig fresh rosemary (about 1 tbsp chopped): Brings an earthy, pine-like aroma that elevates the dish.
- 1 tbsp navel orange zest: Brightens the flavors with fragrant citrus notes.
- 4 oz fresh orange juice (about half a navel orange): Adds juicy sweetness and acidity for balance.
- 3 tbsp extra virgin olive oil (EVOO): Ensures perfect roasting and a luscious finish.
- Salt and black pepper to taste: Enhances all the flavors without overpowering.
- Optional: 1 tsp fresh minced ginger: Adds a gentle warmth and zing for those who love a little extra kick.
- Optional garnish – 1/4 cup pomegranate seeds, dried cranberries, or chopped parsley: Adds vibrant color and fresh flavor contrast.
How to Make Roasted Butternut Squash and Sweet Potato with Orange and Rosemary Recipe
Step 1: Preheat Your Oven
Start by preheating your oven to 375°F. This temperature is perfect for roasting the vegetables evenly, allowing them to develop that beautiful golden color without drying out.
Step 2: Prepare the Vegetables
While the oven warms up, peel and cube the sweet potatoes and butternut squash into roughly 1-inch cubes. This size helps the veggies cook quickly and evenly. Pro tip: If you want to skip the peeling hassle and keep your fingers safe, buy the butternut squash already cubed and peeled—many grocery stores offer this convenient option.
Step 3: Smash and Chop the Garlic
Take your garlic cloves and gently smash them with the flat side of a knife to loosen the skin. Peel them and then chop finely. The garlic will infuse the oil and vegetables with that rich, aromatic savoriness we all love in roasted dishes.
Step 4: Zest and Juice the Orange
Use a microplane or fine grater to zest about a tablespoon of orange peel, avoiding the bitter white pith. Next, juice half of the navel orange, aiming for approximately 4 ounces of fresh juice. This fresh citrus will brighten the entire dish and add a lovely tangy sweetness.
Step 5: Chop the Rosemary
Strip the rosemary leaves from the sprig and give them a rough chop. Rosemary’s piney notes work beautifully with the sweetness of the squash and potatoes, providing balance and earthiness.
Step 6: Mix the Olive Oil and Flavors
In a large mixing bowl, combine the extra virgin olive oil, chopped rosemary, garlic, orange zest, and orange juice. Stir everything together until well blended. This mixture is going to be your flavor-packed coating for the vegetables.
Step 7: Coat the Vegetables
Add your cubed butternut squash and sweet potatoes to the bowl and toss well so each piece is beautifully coated in the fragrant oil and citrus-herb mixture. Season generously with salt and pepper, and if you’re feeling adventurous, sprinkle in that optional minced ginger now for a subtle warming kick.
Step 8: Roast Until Golden Brown
Spread the coated vegetables out in a single layer on a baking sheet—crowding will cause steaming instead of roasting, so give them space. Place the sheet in your preheated oven and roast for about 30 minutes. Halfway through, toss the vegetables gently to ensure even cooking. When they’re tender and golden brown around the edges, they’re ready.
Step 9: Add Optional Garnishes
If you want to add a burst of color and a touch of freshness, sprinkle pomegranate seeds, dried cranberries, or chopped parsley over the top just before serving. These brighten the dish both visually and in flavor in the most delightful way.
How to Serve Roasted Butternut Squash and Sweet Potato with Orange and Rosemary Recipe
Garnishes
Adding a sprinkle of pomegranate seeds, dried cranberries, or fresh chopped parsley not only boosts the visual appeal but also introduces juicy or herbal bursts that contrast with the warm roasted notes. These garnishes make the dish look festive and taste even more complex.
Side Dishes
This dish pairs beautifully with roasted meats like turkey or chicken, making it an excellent addition to holiday spreads or weeknight dinners. Alternatively, serve alongside grains such as quinoa or wild rice to round out a wholesome vegetarian meal.
Creative Ways to Present
Try serving the roasted blend over a bed of fresh greens for an autumn salad, or mix the roasted veggies into a warm grain bowl topped with soft feta cheese and toasted nuts. You can even stuff them into pita bread with a dollop of yogurt sauce for a fun twist.
Make Ahead and Storage
Storing Leftovers
Leftover roasted butternut squash and sweet potatoes keep wonderfully in an airtight container in the refrigerator for up to 4 days. Simply refrigerate once cooled and enjoy them cold or reheated.
Freezing
You can freeze the roasted vegetables to enjoy later. Lay them out on a baking sheet to freeze individually before transferring to a freezer-safe container or bag. They will maintain the best texture if used within 3 months.
Reheating
To reheat, place the leftovers on a baking sheet and warm in a 350°F oven for about 10-15 minutes until heated through and slightly crisped back up. Alternatively, a quick sauté in a skillet works great to revive the flavors.
FAQs
Can I use other herbs instead of rosemary?
Absolutely! Thyme or sage make excellent alternatives and will offer their own unique flavor profiles. Rosemary is traditional for this recipe, but feel free to experiment based on your taste preferences.
Is it necessary to peel the butternut squash and sweet potatoes?
Peeling helps achieve a smoother texture and ensures even cooking. If you enjoy a more rustic bite and softer skin, you can leave the skin on sweet potatoes if scrubbed well. Butternut squash skin is quite tough, so peeling or buying pre-peeled is recommended.
Can I make this dish vegan?
Yes! This recipe is naturally vegan since it uses no animal products. The combination of olive oil, orange, and fresh vegetables makes it flavorful without needing any animal-derived ingredients.
What if I don’t have fresh orange juice?
If fresh orange juice is not available, bottled juice can be used in a pinch, but fresh juice really brightens up the dish and adds essential zing. Fresh zest is even more important for vibrant flavor.
How long will leftovers last in the fridge?
Stored properly in an airtight container, leftovers can last up to 4 days. Make sure to cool the dish before refrigerating to keep it fresh and safe to eat.
Final Thoughts
This Roasted Butternut Squash and Sweet Potato with Orange and Rosemary Recipe is a shining example of how a few fresh, thoughtfully combined ingredients can create an unforgettable dish. It’s perfect for cozy dinners or as an impressive side at gatherings. Warm, vibrant, and bursting with flavor, I encourage you to try it and make it a beloved staple in your kitchen!
Print
Roasted Butternut Squash and Sweet Potato with Orange and Rosemary Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Roasted Butternut Squash and Sweet Potato recipe features tender, caramelized cubes of butternut squash and sweet potatoes roasted with fragrant garlic, fresh rosemary, and a bright burst of orange zest and juice. Finished with a drizzle of extra virgin olive oil and an optional colorful garnish of pomegranate seeds, dried cranberries, or parsley, it’s a perfect fall side dish that’s both flavorful and nutritious.
Ingredients
Vegetables
- 24 oz butternut squash, peeled, seeded, and cubed (you can buy it already cleaned and cubed)
- 1 1/2 lb sweet potatoes, peeled and cubed
- 4 cloves garlic, peeled and chopped
Herbs and Flavorings
- 1 sprig fresh rosemary (about 1 tbsp chopped rosemary)
- 1 tbsp navel orange zest
- 4 oz fresh orange juice (about half of a navel orange)
- 3 tbsp extra virgin olive oil (EVOO)
- Salt and black pepper to taste
- 1 tsp fresh minced ginger (optional)
Optional Garnish
- 1/4 cup pomegranate seeds, dried cranberries, or chopped parsley
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the vegetables.
- Prepare Vegetables: Peel and cube the sweet potatoes and butternut squash into approximately 1-inch pieces to ensure even and quick cooking. If using pre-cubed butternut squash, skip peeling. Be cautious as butternut squash skin is tough.
- Prepare Garlic: Smash the garlic cloves with the flat side of a knife to loosen the skin, then peel and finely chop the garlic.
- Prepare Orange: Zest one tablespoon of a navel orange, then juice about half of it (approximately 4 ounces) to add fresh citrus flavor.
- Chop Rosemary: Remove the leaves from the rosemary sprig and finely chop about one tablespoon.
- Mix Dressing: In a large mixing bowl, combine the extra virgin olive oil, chopped rosemary, chopped garlic, orange zest, and orange juice. Stir well to combine all ingredients.
- Coat Vegetables: Add the cubed butternut squash and sweet potatoes to the mixing bowl. Toss thoroughly to coat the vegetables evenly with the seasoned olive oil mixture.
- Roast Vegetables: Spread the coated vegetables in a single layer on a baking sheet. Roast in the preheated oven for about 30 minutes or until the vegetables are tender and golden brown, stirring once halfway through.
- Garnish and Serve: If desired, sprinkle with pomegranate seeds, dried cranberries, or chopped parsley for added color and freshness before serving. Enjoy warm.
Notes
- Buying pre-peeled and cubed butternut squash can save time and effort.
- Adjust salt and pepper to your taste preferences.
- Adding fresh minced ginger is optional but adds a nice warm spice.
- For even cooking, try to cube the vegetables uniformly.
- Roasting time may vary slightly depending on oven differences and vegetable size.
- This recipe can easily be doubled or halved depending on serving needs.
