Roasted Sweet Potatoes and Butternut Squash
These roasted sweet potatoes and butternut squash are tossed with cinnamon and garlic and roasted until the edges caramelize and the centers turn tender. It's an easy side dish that takes just minutes to prep.
Servings: 6 servings
Calories: 236kcal
Equipment
- rimmed baking sheet
Ingredients
- 1 butternut squash (about 2 pounds), peeled, seeded, and cut into 1 to 1½-inch cubes
- 3 medium sweet potatoes peeled or unpeeled, cut into 1 to 1½-inch cubes
- 4 tablespoons olive oil
- 1 teaspoon ground cinnamon
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
Instructions
- Preheat the oven to 425°F (220°C).
- Put the squash and sweet potatoes in a large bowl. Add the olive oil, cinnamon, garlic powder, salt, and pepper, and toss until every piece is coated.
- Spread the cubes in a single layer on a baking sheet, leaving space between them. Use two baking sheets if they don't all fit in one layer.
- Roast for 25 to 28 minutes, until the undersides are browned and a fork slides easily into a piece of squash. For color on more than one side, turn the cubes once halfway through.
Notes
Give them room to roast. Use a large rimmed baking sheet and spread the cubes into a single layer with space between them. If they don't all fit without crowding, reach for a second pan. Crowded cubes trap steam and stay soft, so that space is what browns the edges when you're not flipping.
Cut the squash no larger than the sweet potato. Squash is denser and takes a little longer, so if the pieces aren't even, keep the squash on the smaller side. Then it's tender by the time the sweet potatoes are, and nothing comes out underdone in the middle.
Roast on a bare pan for the best color. I roast these right on the metal, since a bare sheet browns the undersides better than a lined one. Parchment is an option if you want easier cleanup, and you give up just a little of that browning for it.
Flip them if you want all sides caramelized. Left alone, the cubes brown on the bottom where they meet the pan, which is how I make them. If you'd rather have color on more than one side, turn the vegetables once about halfway through roasting.
Leave them a few minutes longer if you like crisp edges. They're done at 25 to 28 minutes, but a few extra minutes deepens the color and the sweetness. Keep an eye on them so they don't dry out.
Nutrition
Serving: 1serving | Calories: 236kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 167mg | Potassium: 821mg | Fiber: 6g | Sugar: 7g | Vitamin A: 29319IU | Vitamin C: 29mg | Calcium: 94mg | Iron: 2mg