It's that time of year! Let's talk about an absolute game-changer for your fall and winter dinner table: Roasted Butternut Squash and Sweet Potatoes Recipe. Think golden brown roasted vegetables topped with a sweet pecan crumble. It's not just your average soup recipe or a sweet potato soup; it's an entire flavor bomb and texture trip in one dish.
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WHY YOU'LL LOVE THIS BUTTERNUT SQUASH/SWEET POTATO RECIPE
- More importantly, what's not to love? First off, the perfect blend of butternut squash and sweet potatoes brings that warm, comforting taste, which can instantly make any meal feel cozy.
- Add in the sweetness from maple syrup and the crunchy, nutty goodness of pecans? It's heaven on a sheet pan with so much flavor!
- Plus, with curry powder, you can easily turn this into a curried butternut squash side dish, adding a hint of curry flavour (flavor) that perfectly complements the vegetables.
IS THIS RECIPE BUDGET FRIENDLY?
Given the tagline of our blog, you know I'm all about cooking for two without breaking the bank. Good news: this dish falls under the "Frugal" category. At just under $6.00 per serving, it’s a tasty way to impress without stressing your wallet. And believe me, every bite will remind you "oh that’s good!"
INGREDIENTS
Exact quantities and measurements are available in the recipe card.
INGREDIENT NOTES
- Butternut Squash & Sweet Potatoes: These are the stars! They become irresistibly soft and flavorful when roasted.
- Brown Sugar: Gives that sweet touch. If you're watching your daily values for sugar, you can adjust accordingly. You can also add a tablespoon of maple syrup for more sweetness.
- Pecans: These add a delightful crunch and pair beautifully with the squash and potatoes.
- Butter: Use salted butter for that added layer of flavor.
DETAILED INSTRUCTIONS
Before you start, have you peeled and cut a butternut squash before? If so, were your fingers intact afterward? If you answered "no" to either of these questions, I encourage you to read Food Network's How to Peel and Cut Butternut Squash Step-by-Step. It can truly save you from hurting yourself.
STEP 1: Preheat the oven to 400 degrees F. Peel and chop the butternut squash and sweet potatoes. Place in a medium bowl.
STEP 2: Add olive oil, salt, and pepper. Toss to coat.
STEP 3: Pour the cubes onto a baking sheet in a single layer. Bake for 25-30 minutes or until fork tender.
STEP 4: While it’s baking, add the cold butter and flour to a medium bowl.
STEP 5: Mix cold butter and flour in a small bowl with a fork until it is coarse crumbs.
STEP 6: Add the brown sugar and pecans.
STEP 7: Mix the brown sugar pecan mixture until incorporated. Do not over mix.
STEP 8: Remove the roasted vegetables from the oven. The hardest part is not eating them now!
STEP 9: Sprinkle the pecan topping over the cooked squash and potatoes.
STEP 10: Bake for an additional 10 minutes. Serve as a side with your favorite protein.
FREQUENTLY ASKED QUESTIONS
Absolutely! Store in an airtight container and reheat on the stove top on medium heat.
You can blend the roasted veggies with some chicken broth or vegetable broth using an immersion blender. Add a dash of coconut milk or heavy cream for extra richness. It turns into a lovely butternut squash soup!
Toss in some Brussels sprouts or your favorite vegetables for an even heartier dish.
PRO COOKING TIPS FOR THIS RECIPE
- Baking: Make your cub size uniform to make sure the cook time is correct. Ensure your veggies are golden brown and not just tender. The caramelization adds a depth of flavor.
- Enhancements: A dollop of sour cream on top can add a creamy texture and tangy flavor.
- Mix it up: While this dish is great as an easy side dish, it can also be the perfect side dish for Thanksgiving or any special occasion. And if you have curry lovers in the whole family, sprinkle some curry powder to give it a nice kick.
- Sheet Pan: if you want to protect your sheet pan and make clean up easier, line it with parchment paper or non-stick aluminum foil. I prefer not to because I feel like it caramelizes better on the bare metal. But, you do you!
Roasted Butternut Squash and Sweet Potatoes Recipe
Equipment
- Sheet pan
- Vegetable peeler
- Medium bowl
Ingredients
- 2 cups butternut squash peeled and chopped into 1-inch pieces
- 2 cups potatoes peeled and chopped into 1-inch pieces
- 1.25 tablespoons olive oil
- 2 tablespoons brown sugar
- ¼ cup pecans roughly chopped
- 2 tablespoons butter salted cold
- 1 tablespoon flour
- ½ teaspoon black pepper
- ½ teaspoon Kosher salt
Instructions
- Preheat the oven to 400 degrees F.
- Peel and chop the butternut squash and sweet potatoes. Place in a medium bowl.
- Add olive oil, salt, and pepper. Toss to coat.
- Pour the butternut and sweet potato cubes onto a baking sheet.
- Bake for 25-30 minutes or until fork tender.
- While it’s baking, mix cold butter and flour in a small bowl with a fork until it is coarse crumbs.
- Mix in brown sugar and pecans.
- Sprinkle the pecan topping over the cooked squash and potatoes.
- Bake for an additional 10 minutes.
- Serve as a side with your favorite protein.
Nutrition
Approximate nutrition information is provided as a convenience and courtesy only. You are encouraged to do your own calculations if precise data is required.
We take every effort to ensure that the estimated meal cost per serving is accurate. We use a meal cost analysis application that estimates the cost of a recipe based on groceries purchased at a Walmart store in my geographical area, northern California.
This Roasted Butternut Squash and Sweet Potatoes recipe makes a flavor-packed, budget-friendly dish that’s sure to be a hit with everyone. Give it a try and let me know what you think.
Since we are cooking for two, we often have ingredient leftovers like half a butternut squash or a couple of sweet potatoes. If you do , please consider trying these recipes from my blog:
Happy cooking!
Wes says
Fantastic side dish!