Herb-Roasted Butternut Squash & Sweet Potato – Ben's Herbs Place
by Ben's Herbs Place
Fall on a plate! Sweet butternut squash and sweet potato roasted with fresh rosemary, sage and a pinch of cinnamon make a cozy, colorful side dish that's simple enough for any weeknight.
Ingredients
- 1 small butternut squash + 1 sweet potato, cubed
- 2 Tbsp olive oil
- 1 tsp chopped fresh rosemary + a few sage leaves
- ½ tsp cinnamon
- Salt & pepper to taste
Steps
- Heat the oven to 425°F.
- Toss the squash, sweet potato, olive oil, herbs, cinnamon, salt and pepper together in a large bowl.
- Spread everything in a single layer on a sheet pan.
- Roast 25–30 minutes, flipping once, until golden and tender.
- Serve warm with a cup of herbal tea. 🌿
Serving & Meal-Prep Tip
Make a double batch on Sunday. Roasted cubes keep in the fridge for up to 4 days and are great tossed into salads, grain bowls, omelets or alongside roast chicken for quick family meals all week.