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

I peel and chop the squash into 1-inch pieces and do the same with a couple of sweet potatoes.  I toss both the sweet potatoes and the butternut squash into a large bowl and combine them with curry powder, turmeric cinnamon, ginger, salt, pepper and olive oil.  Then I pour them out onto a baking sheet and bake them in the oven for about 25 minutes.

Chopped Roasted Sweet Potatoes and Butternut Squash in a baking dish

Sweet potatoes and butternut squash go great together and the turmeric and curry powder give them a sweet, earthy flavor.  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.

This roasted sweet potatoes and butternut squash dish is flavorful, easy to make, and so pretty to serve. It makes a great side dish!

Roasted Sweet Potatoes & Butternut Squash

Oven roasted Sweet Potatoes and Butternut Squash with Cinnamon, Turmeric and Ginger. A pretty and flavorful side dish.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
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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