Are you looking for a delicious and healthy side dish or even a satisfying vegetarian main course? Look no further! This recipe for roasted butternut squash and sweet potatoes is incredibly easy to make, bursting with flavor, and packed with nutrients. It's the perfect addition to your weeknight dinner rotation, offering a simple yet impressive dish that's sure to impress your family and friends. Whether you're a seasoned home cook or just starting your culinary journey, this recipe is perfect for you. Let's get started on this quick dinner idea!
Ingredients:
- 1 medium butternut squash, peeled, seeded, and cubed (about 2 cups)
- 2 large sweet potatoes, peeled and cubed (about 2 cups)
- 2 tablespoons olive oil
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions:
Step 1: Prep the Vegetables
Preheat your oven to 400°F (200°C). While the oven heats, wash and prepare your butternut squash and sweet potatoes. Peel them, remove the seeds from the squash, and then cube both vegetables into roughly 1-inch pieces. Evenly sized pieces ensure even cooking.
Step 2: Toss with Seasoning
In a large bowl, toss the cubed butternut squash and sweet potatoes with olive oil, sage, thyme, garlic powder, salt, and pepper. Make sure all the vegetable pieces are evenly coated with the oil and spices. This step is key for achieving that delicious roasted flavor.
Step 3: Roast to Perfection
Spread the seasoned vegetables in a single layer on a large baking sheet. Avoid overcrowding the pan, as this can lead to steaming instead of roasting. Roast for 25-30 minutes, or until the vegetables are tender and slightly caramelized. Flip them halfway through for even browning.
Step 4: Serve and Enjoy!
Once the vegetables are cooked through, remove them from the oven and let them cool slightly before serving. This simple yet flavorful dish is perfect as a side dish with roasted chicken, pork, or fish. It also makes a hearty and healthy vegetarian main course.
Tips for the Best Roasted Butternut Squash and Sweet Potatoes:
- Don't overcrowd the pan: Ensure the vegetables are in a single layer for optimal roasting.
- Use fresh herbs: If you have fresh sage and thyme, use about 1 tablespoon of each, finely chopped. The flavor will be more intense.
- Adjust seasonings to your taste: Feel free to experiment with different herbs and spices, such as rosemary, paprika, or chili powder.
- Add a touch of sweetness: A drizzle of maple syrup or honey towards the end of the roasting time adds a delicious touch of sweetness.
- Make it ahead: These roasted vegetables can be made ahead of time and reheated, making them perfect for meal prepping.
Variations:
- Spicy Roasted Vegetables: Add a pinch of cayenne pepper or red pepper flakes for a spicy kick.
- Roasted Vegetables with Feta: Crumble some feta cheese over the roasted vegetables during the last 5 minutes of cooking.
- Herb Variations: Experiment with different herbs like rosemary or oregano.
Nutritional Information (per serving, approximate):
This information is an estimate and may vary based on the specific ingredients used.
- Calories: Approximately 150-200
- Fat: 7-10g
- Carbohydrates: 25-30g
- Fiber: 5-7g
- Protein: 2-3g
This recipe offers a healthy and delicious way to enjoy butternut squash and sweet potatoes. Its ease of preparation and versatility make it a perfect addition to any healthy meal plan. Enjoy creating this delicious and nutritious dish!