Roasted Sweet Potatoes & Butternut Squash

Oven Roasted Sweet Potatoes and Butternut Squash with Cinnamon, Turmeric and Ginger.  A pretty and flavorful side dish...

Chopped Roasted Sweet Potatoes and Butternut Squash in a baking dish

Sweet potatoes and butternut squash are some of my favorite vegetables to roast. It's amazing how just 35 minutes in the oven can give the naturally sweet vegetables so much flavor. With their gently charred edges and soft center - roasted sweet potatoes and butternut squash are heavenly.

Roasting vegetables has become my favorite way to cook them, not only because it's an easy cooking method, but because oven roasted vegetables are absolutely delicious.

Why This Recipe Works

  • Sweet potatoes and butternut squash go great together, and the turmeric and curry powder give them a sweet, earthly flavor.
  • Roasted sweet potatoes and butternut squash are easy to make and are the perfect side dish to make any time of the year. Although I love using warm spices like cinnamon and ginger, you can use other seasonings with success.
  • The butternut squash and the sweet potatoes bake quickly and by roasting them in the oven, the edges become crisp and slightly charred while the center remains soft.

Ingredient Notes

See recipe box below for ingredient amounts and full recipe instructions.

  • Olive Oil: I use extra virgin olive oil in this recipe. Extra virgin olive oil is the least processed form of olive oil. It is an unrefined oil and the highest-quality olive oil you can buy. Because of the way extra virgin olive oil is made, it retains more true olive taste. It also contains more of the vitamins and minerals found in olives. It's my favorite type of olive oil to use but you may use a lighter olive oil instead.
  • Spices: I love using ground cinnamon, ground turmeric, ground ginger, curry powder, salt, and black pepper.
  • Sweet Potato: Use 3 medium sweet potatoes, peeled.
  • Butternut Squash: Use 1 small butternut squash, peeled and seeded.

How to Make This Recipe

  1. Peel and chop the squash into 1-inch pieces. Do the same with a couple of sweet potatoes.
  2. Toss both the sweet potatoes and the butternut squash into a large bowl. Combine them with curry powder, turmeric, cinnamon, ginger, salt, pepper, and olive oil.
  3. Pour them out onto a baking sheet. Bake in the oven for about 25 minutes.

Chopped Roasted Sweet Potatoes and Butternut Squash in a baking dish

Frequently Asked Questions

How Do You Peel and Cut Butternut Squash?

First off, be sure to use a large, sharp knife. A dull, small knife will be hard to work with and can be dangerous too. Also, make sure you have a dry, stable surface to work on such as a sturdy, dry cutting board.

  • Lay the butternut squash on a large cutting board. Cut off the top stem and the bottom end of the squash and discard.
  • Hold the squash in one hand and using a sharp vegetable peeler in the other hand, peel the skin off the squash.
  • Cut the squash in half at its neck. The neck is the place where the thinner end begins to widen.
  • Slice the flatter half lengthwise. Scoop out the seeds and stringy pulp with a spoon. You now have 3 sections of peeled squash.
  • Place the flat sides of the squash against the cutting board and carefully cut into your desired size.

Can Sweet Potatoes and Butternut Squash Be Frozen?

Yes! They can both be frozen. After they're peeled and cut into chunks, spread the pieces in a single layer on a parchment or wax paper-lined baking sheet and place in the freezer. When they're completely frozen, transfer to a freezer-safe bag. Butternut squash will keep in the freezer for 6-8 months and sweet potatoes will keep in the freezer for 10-12 months.

Expert Tips

  • Feel free to use your favorite seasonings instead of the ones used in this recipe.
  • Use your hands to coat the sweet potatoes and squash evenly. You'll want them to be well coated with the oil and the spices. Using your hands is the best way to achieve this.
  • Don't crowd the sweet potatoes and squash on the baking sheet. Make sure you leave a little space between each piece. This will help the edges of the squash turn golden brown and wonderfully caramelized.
Roasted Sweet Potatoes and Butternut Squash Recipe from ZagLeft

Roasted Sweet Potatoes & Butternut Squash

Oven roasted Sweet Potatoes and Butternut Squash with Cinnamon, Turmeric and Ginger. A pretty and flavorful side dish.
Print Pin
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Side Dish
Servings: 4 servings
Author: Joanie Zisk

Ingredients

  • 1 small butternut squash , peeled and seeded
  • 3 medium sweet potatoes , peeled
  • 3 tablespoons olive oil
  • 1 teaspoon cinnamon
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon curry powder
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon black pepper

Instructions

  • Preheat the oven to 375 degrees F.
  • Cut the butternut squash and the sweet potatoes in 1 to 1 1/2-inch cubes.
  • Place the cut vegetables in a single layer on 1 large baking sheet.
  • Drizzle them with olive oil, cinnamon, turmeric, salt, ginger and pepper.
  • Toss well.
  • Bake for 30 to 35 minutes.

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

About The Author

6 thoughts on “Roasted Sweet Potatoes & Butternut Squash”

  1. You mention in your post you used curry but the recipe calls for finger with no curry. Just wanting to clarify which was used. Thanks. It looks great !!

    1. Oh wow, Danielle. Thank you so much for catching that. The recipe should read 1 teaspoon cinnamon, 1/2 teaspoon turmeric,1/2 teaspoon curry powder, 1/2 teaspoon kosher salt, 1/4 teaspoon ground ginger and 1/8 teaspoon black pepper. I’m updating the recipe to reflect these changes. Have a great weekend!

    1. I think roasting vegetables is probably the simplest way to prepare them and I love the flavor too. Thanks for reading!

  2. Ronda Chesser Porter

    Oh holy cow, that looks divine. I love roasting veggies. Sharing! Do you mind telling me what kind of camera you use?

    1. Thank you, Ronda! I love the flavor of roasted vegetables too. The camera I use is a Canon T5i and I love it.

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