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
Scale
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.
