Easy Roasted Butternut Squash and Sweet Potato Thanksgiving Side Dish
A roasted butternut squash and sweet potato Thanksgiving side dish that roasts up golden in the oven with a buttery cinnamon maple drizzle.
Equipment
Ingredients
- 1 large Butternut Squash - peeled, seeds removed, and cubed
- 2 large Sweet Potatoes - peeled and cubed
- 1 tsp Coarse Sea Salt - for seasoning vegetables / maple drizzle
- 1 tsp Cracked Pepper - for seasoning vegetables
- 2 to 3 tbsp Olive Oil
- 3 tbsp Melted Butter
- ¼ cup Maple Syrup - pure
- ½ tsp Ground Cinnamon
Instructions
- Pre-heat oven to 400 degrees F. Line two separate baking sheets with foil and set aside. Peel and cube the butternut squash. Next, peel the sweet potatoes and cube.
- Transfer peeled, seeded, and cubed fresh butternut squash over to the first tray. Toss butternut squash cubes with generous splashes of olive oil and good pinches of coarse sea salt and cracked pepper. Arrange into a single layer. Set aside.
- Transfer peeled and cubed sweet potato to the second foil-lined sheet pan. Toss cubed sweet potato pieces with generous splashes of olive oil plus pinches of coarse salt and cracked black pepper. Be sure to coat each piece well while tossing as the sweet potato in particular tends to be stickier while roasting.
- Center your oven racks and set both vegetable sheet pans to roast in the 400 degrees F pre-heated oven. If roasting with the trays side by side, check on the sweet potatoes sooner as they brown quicker. If setting the trays one above the other, set the squash lower and the sweet potatoes higher.
- Roast tossed seasoned vegetables for about 25 to 30 minutes or until fork tender, tossing once in between (around the 10 minute mark) to help ensure even browning.
- If one tray reaches tenderness sooner than the other, remove it on time and continue cooking remaining vegetables as needed until golden brown and fork-tenderness is reached.
- When cook time is up, remove roasted butternut squash and roasted sweet potatoes from the oven. Combine everything onto one tray and and set aside.
- Make a buttery cinnamon maple drizzle: In a small saucepan over medium heat, melt 3 tablespoons of unsalted butter along with a 1/4 cup of pure maple syrup. Sprinkle in 1/2 tsp ground cinnamon and add a pinch of coarse sea salt. Whisk together to combine until butter is melted and everything is combined into a warm drizzle.
- Immediately bring the drizzle over to the roasted butternut squash and sweet potatoes tray. While the vegetables are warm, evenly drizzle the cinnamon maple butter drizzle over the tray of vegetables and toss together.
- Transfer vegetables to a serving platter. Serve warm.
Tried this recipe?Show me how it went! Tag @RedWineDragons and hashtag #redwinedragons!