Roasted Maple-Glazed Sweet Potatoes and Butternut Squash
Roasted sweet potatoes and butternut squash are a fall-inspired dish that captures the essence of the season in every bite. With a perfect balance of sweetness and savory spices, this "wicked easy" recipe is not only a treat for your taste buds, but also a nutritious addition to your year-round menus!
Roasting is a culinary technique that elevates the natural sweetness of vegetables, creating a delightful caramelization that enhances their flavor profile. Sweet potatoes and butternut squash, with their earthy richness, are perfect candidates for this cooking method. When combined with the cinnamon, curry powder, ginger and maple syrup in this recipe, the result is a colorful and flavorful dish!
The first step is to preheat the oven to 400*F. You then need to peel and cube the sweet potatoes and butternut squash into approximately 1-inch pieces. Consistency in size ensures even roasting. Place the cut vegetables into a large mixing bowl.
Drizzle the cubed vegetables with the olive oil and maple syrup and mix well. Then sprinkle on the seasonings and spices and mix well to evenly coat.
Spread the cubed and seasoned sweet potatoes and butternut squash out onto a baking sheet. A single even layer ensures even cooking and browning.
Roast in the preheated oven for about 30 minutes, or until the vegetables achieve a golden-brown exterior and a fork easily pierces through their tender center. For uniform roasting, don’t forget to flip them halfway through the cooking process. If you would like a little more caramelization on your vegetables, you can place them under the broiler for a minute or two before serving.
You can serve the roasted sweet potatoes and butternut squash hot, warm, or even cold in a salad. Here I have served them with garden peas and a simple sliced grilled chicken breast that is topped with a fresh, homemade chimichurri sauce (click here for the recipe).
Other Serving Suggestions – Roasting sweet potatoes and butternut squash is a simple technique that transforms basic ingredients into culinary masterpieces. This side dish can easily be turned into a whole meal by serving these sweet and warmly spiced vegetables over rice, couscous or quinoa and creating a grain bowl. Elevate the dish even further by topping it with a lean protein, such as a piece of cooked fish or egg! So, venture into your kitchen, embrace the art of roasting, and experience the symphony of flavors and aromas that this recipe can provide!
Roasted Sweet Potatoes and Butternut Squash
Oven roasted maple-glazed sweet potatoes and butternut squash with cinnamon, curry and ginger makes for a flavorful and colorful side dish.
- 1 cutting board
- 1 Chef's Knife
- 1 large bowl
- 1 Sheet Pan
- 1 each Butternut squash, small
- 3 each Sweet potatoes, medium
- 3 Tbsp. Olive Oil
- 2 Tbsp. Maple Syrup
- 1 tsp. Cinnamon, ground
- ½ tsp. Turmeric
- ½ tsp. Curry Powder
- ¼ tsp. Ground Ginger
- ½ tsp. Salt
- ¼ tsp. Pepper
- 1 each Zest of one orange
- Preheat the oven to 400 ℉. Peel the sweet potatoes and the butternut squash. Cut each into approximately 1 to 1½ inch pieces.
- Place the cubed butternut squash and sweet potatoes into a large mixing bowl. Drizzle with the olive oil and maple syrup and mix well so that the pieces are evenly coated.
- Sprinkle in the cinnamon, turmeric, curry powder, ginger, salt, pepper, and the orange zest. Using your hands, toss the vegetables to coat them evenly with the seasonings.
- Place the seasoned vegetables in a single layer on a large baking sheet. Place into the preheated oven and roast for 30 approximately 30 minutes, stirring the vegetables halfway through the cooking process. They are done when the largest piece is tender all the way through. If your roasted vegetables are not as caramelized as you would like, you can always place the baking sheet under the broiled for a minute or two if needed. Serve hot, warm or even cold tossed in a salad.
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