Looking for roasted butternut squash and sweet potato recipes side dish that’s not only delicious but, versatile for just about any main dish? This simple, yet flavorful side dish, is perfect for Thanksgiving, but also any time of year. See my tasty Air Fryer Butternut Squash recipe too.
It’s exactly what you need because it’s easy to prepare ahead and goes well with chicken, turkey and pork, especially a nice turkey tenderloin.
It’s a vibrant and nourishing perfect side dish, blending warm roasted root vegetables with the freshness of citrus and the depth of rosemary and garlic.
Whether you’re putting together a Thanksgiving spread, meal-prepping for the week, or looking for a healthy, flavorful side dish to complement your dinner. It’s so versatile.
Plus, I’ve included wine parings below if you’re making this side dish for the holidays.
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Why It’s Perfect for Thanksgiving… and Beyond
Thanksgiving sides often lean toward rich and heavy, but this dish offers balance—hearty yet bright, savory yet sweet.
The combination of roasted butternut squash and sweet potatoes is classic comfort food, but adding a burst of fresh orange juice and zest takes it to another level.
The orange juice and zest cuts through the natural sweetness of the vegetables and adds a light, citrusy twist.
Plus, rosemary is a quintessential fall herb. It brings a woodsy, aromatic quality that feels festive and cozy for the holidays. But the beauty of this dish is that these flavors aren’t limited to fall—they’re great any time of year, like late summer.
The fresh garlic and citrus make it light enough for spring and summer, while the roasting technique makes it warming for colder winter months.
Roasted Butternut Squash and Sweet Potato Recipes
*The full, printable recipe is in the recipe card at the bottom of this post.
Ingredients
- butternut squash, peeled, seeded, and cubed (you can buy it already cleaned and cubed)
- sweet potatoes, peeled and cubed
- cloves garlic, smashed and chopped
- fresh rosemary, finely chopped
- orange- for juice and zest
- extra virgin olive oil (EVOO) brings flavor, aroma and healthy fat to the dish
- salt and black pepper to taste
- Optional garnish: a handful of pomegranate seeds, dried cranberries or chopped parsley for extra color and freshness
Use a sharp vegetable peeler to peel the sweet potatoes. Use a sharp knife to cut the skin off of the butternut squash but, be careful because it’s thick.
Add to a small bowl: olive oil, garlic, chopped rosemary, orange zest and orange juice. Stir it an pour it over the vegetable mixture and stir it to coat the vegetables.
Once you’ve prepared the vegetables, made the olive oil dressing, and coated the veggies, place the vegetable mixture in a single layer on a sheet pan and bake at 375F or until golden brown.
This is what they look like when they come out of the oven. I added some Provence Herbs for effect!
Add Ins and Substitutions
- Add fresh cranberries or pomegranate seeds to give it some tart taste and festiveness color. If you only have dried cranberries, add them at the end.
- Add pine nuts, walnuts, pecans for some crunch.
- Use purple sweet potatoes for added color and pizza!
- Add a touch of honey, maple syrup or brown sugar for a touch of added sweetness.
- Add freshly grated ginger to the EVOO mixture for more flavor that complements the orange and rosemary.
Wine Pairing Suggestions
Wine Pairing SuggestionsThis dish brings together a wonderful blend of flavors: sweet roasted vegetables, fragrant rosemary, zesty orange, and rich garlic. Finding the right wine to complement those flavors, especially for Thanksgiving, is key.
Sauvignon Blanc
- Why it works: If you’re looking for a crisp, refreshing white wine, Sauvignon Blanc is an ideal match. Its zippy acidity and citrus notes will amplify the orange zest and juice in the dish, while its herbal qualities pair well with the rosemary. The bright, clean profile of Sauvignon Blanc keeps the pairing light and fresh. Make my White Christmas Sangria to compliment this dish!
- Look for: A Sauvignon Blanc from New Zealand, Sancerre (France), or California.
Chardonnay (Unoaked or Lightly Oaked)
- Why it works: Chardonnay, especially unoaked or lightly oaked varieties, pairs beautifully with roasted vegetables like butternut squash and sweet potatoes. The wine’s natural acidity cuts through the sweetness of the vegetables, while its round mouthfeel complements the rich, caramelized edges. Citrus notes in some Chardonnays will echo the orange zest in the dish, creating a harmonious pairing.
- Look for: A Chablis from France (unoaked) or a lightly oaked California Chardonnay.
Pinot Noir
- Why it works: For red wine lovers, Pinot Noir is an excellent choice. Its light body and bright acidity won’t overpower the delicate sweetness of the squash and sweet potatoes. Plus, its earthy and herbal notes pair beautifully with the rosemary and garlic, making for a well-balanced and flavorful experience.
- Look for: A Pinot Noir from Oregon, Burgundy, or New Zealand.
This is yummy fall dish that’s perfect for holiday dinners or any pork, turkey or chicken dinner. Try this side dish with my Air Fryer Turkey Tenderloin Air Fryer Pork Tenderloin or Air Fryer Pork Chops!
Store leftovers for the next day in an airtight container in the refrigerator for up 3 days for maximum freshness.
You may also like
Roasted Butternut Squash Soup with Rosemary and Ginger
Air Fryer Garlic Parmesan Sweet Potato Fries
Butternut Squash Chili (vegetarian)
I took this recipe to Weekend Potluck.
Ingredients
- 24 oz butternut squash, peeled, seeded, and cubed ((You can buy it already cleaned and cubed.))
- 1 1/2 lb sweet potatoes,
- 4 cloves garlic
- 1 sprig fresh rosemary (about 1 tbsp chopped rosemary)
- 1 tbsp navel orange (for zest) (1 tbsp)
- 4 oz fresh orange juice (about half of a navel orange)
- 3 tbsp tablespoons extra virgin olive oil (EVOO)
- Salt and black pepper to taste
- 1 tsp Optional: Add some fresh minced ginger
- Optional garnish: Add a 1/4 cup of pomegranate seeds, dried cranberries or chopped parsley for extra color and freshness.
Instructions
- First, preheat the oven to 375F.
- Meanwhile, prepare the vegetables. Peel and cube the sweet potatoes and butternut squash (removing stringing middle and seeds) into 1 inch cubes so they cook faster. I advice buying the cubed and peeled butternut squash to save time. It can be a bit difficult to peel and you may cut yourself because the flesh and peel of the butternut squash is hard.
- Then, smash the garlic cloves with a butcher knife (flat knife) peel and the garlic, then chop it.
- Next, zest the orange then juice half of the navel orange.
- Then, chop the rosemary leaves.
- Next, put the olive oil, chopped rosemary, chopped garlic, orange zest and orange juice into a large mixing bowl and stir it.
- Then, put the cubed vegetables into the mixing bowl and stir to coat the vegetables.
- Next, put the vegetables on a baking sheet and roast for about 30 minutes or until golden brown.
- Last, for optional garnish if desired: Add a 1/4 cup of pomegranate seeds, dried cranberries or chopped parsley for extra color and freshness.
Notes
Did You Make This Recipe?
If you made this recipe don’t forget to leave a review!
Categories:
American Recipes, Fall, Gluten Free Recipes, Side dishes, Thanksgiving, Thanksgiving Sides, Vegan, Vegetarian,
Hi JR. Thanks for the 5-star rating and I’m glad you found it tasty.
Really tasty. We added potatoes so it needed a bit more time in the oven. Thank you!
Hi Joyce. That sounds delicious. Thanks for your suggestions!
Haven’t tried yet, but this recipe looks like a keeper!! I think I would add Golden berries and finish with goji berries for extra nutrition and zing!