Roasted Sweet Potatoes and Squash

This easy Roasted Sweet Potatoes and Squash recipe is the perfect holiday side dish. Caramelized edges, warm fall flavor, and simple ingredients make it ideal for Thanksgiving or weeknight dinners.

Course Side Dish

Cuisine American

Keyword holiday vegetables, roasted squash recipe, roasted sweet potatoes and squash, squash recipes, sweet potatoes, thanksgiving recipes, thanksgiving side dishes

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 319kcal

Author Tiffany Bendayan

Ingredients

For the Vegetables

4 acorn squash
4 medium sweet potatoes peeled and sliced 1/2-inch thick
1/3 cup olive oil
1/3 cup brown sugar
1 teaspoon kosher salt
1/2 teaspoon black pepper

Optional Garnish

1/4 cup dried cranberries
2 fresh figs sliced
Fresh thyme or rosemary

Instructions

Preheat oven to 425°F. Place a large baking sheet inside the oven while it preheats.
Cut each acorn squash in half and scoop out the seeds. Slice into 1/2-inch thick wedges.
In a very large bowl, combine squash and sweet potato slices.
Drizzle with olive oil. Add brown sugar, salt, and pepper.
Toss well until all vegetables are evenly coated.
Carefully remove hot baking sheet from oven and lightly grease if needed.
Spread vegetables in a single layer without overcrowding. Use two pans if necessary.
Roast for 15 minutes.
Flip vegetables and roast another 12 to 15 minutes, or until tender and caramelized on the edges.
Transfer to serving platter.
Garnish with dried cranberries, figs, or herbs if desired.
Serve warm or room temperature.

Notes

Use butternut squash if acorn squash is unavailable.
For extra browning, do not overcrowd the pan.
Can be prepped one day ahead and roasted before serving.
Great with turkey, chicken, ham, or brisket.

Nutrition