Roasted Butternut & Sweet Potato Recipe – Paprika & Herb Blend

Last Updated on 2 months by Neha Deshmukh

Roasted Butternut & Sweet Potato Recipe – Paprika & Herb Blend

Hey everyone! I’m so excited to share this recipe with you. It’s become a real staple in my kitchen, especially during the cooler months. Honestly, there’s just something so comforting about the sweet, earthy flavors of roasted butternut squash and sweet potato, all warmed up with a beautiful blend of herbs and spices. It’s easy enough for a weeknight, but feels special enough for a weekend gathering. Let’s get cooking!

Why You’ll Love This Recipe

This roasted butternut and sweet potato recipe is a winner for so many reasons. It’s incredibly simple to make – seriously, minimal effort for maximum flavor! The combination of sweet and savory is just chef’s kiss. Plus, it’s packed with nutrients and is naturally vegetarian (and easily vegan – more on that later!). I first made this when I was trying to get more veggies into my family’s diet, and it was an instant hit.

Ingredients

Here’s what you’ll need to create this deliciousness:

• 500 gram butternut squash cubes
• 500 gram sweet potato cubes
• 0.5 tsp paprika
• 2 cloves garlic, smashed and roughly chopped
• 1 sprig fresh rosemary
• 5 sprigs fresh thyme
• 1 tbsp honey
• 2 tbsp olive oil
• 2 tbsp butter
• Salt to taste
• Pepper to taste

Ingredient Notes

Let’s talk ingredients! A few little tips can really elevate this dish.

Butternut Squash Varieties

There are a few different types of butternut squash you might find. Honestly, they all work beautifully! Look for one that feels heavy for its size – that usually means it’s nice and fresh.

Sweet Potato Types & Their Flavor Profiles

Did you know not all sweet potatoes are created equal? You’ll generally find paler, drier sweet potatoes and those with a more vibrant orange hue. The orange ones are sweeter and softer when roasted, which is what we’re going for here.

The Role of Paprika: Sweet vs. Smoked

Paprika adds a lovely warmth and color. You can use sweet paprika for a milder flavor, or smoked paprika for a bit of a smoky kick. I sometimes even use a blend of both!

Fresh Herb Importance: Rosemary & Thyme

Fresh herbs really make this recipe sing. Rosemary and thyme have such wonderful, earthy aromas. If you absolutely must use dried, reduce the amount to about 1 tsp each, as dried herbs are more concentrated.

Honey Selection & Alternatives

I love using a good quality honey for a touch of sweetness. Maple syrup is a fantastic vegan alternative, or you could even use a tablespoon of brown sugar.

Olive Oil Quality for Roasting

A good quality olive oil is key for roasting. It needs to be able to withstand the heat without burning. Extra virgin olive oil is a great choice.

Step-By-Step Instructions

Alright, let’s get down to business!

1. Preheat your oven to 180°C (350°F).
2. Peel and cube the butternut squash and sweet potatoes into bite-sized pieces. Aim for roughly the same size so they cook evenly.
3. In a large mixing bowl, combine the vegetables with paprika, smashed garlic, rosemary, thyme, honey, olive oil, salt, and pepper. Give everything a good toss until the veggies are nicely coated.
4. Dot the mixture with little pieces of butter. This adds a lovely richness and helps with caramelization.
5. Line a baking tray with parchment paper (trust me, cleanup is so much easier this way!). Spread the vegetables in a single layer. Cover the tray with foil.
6. Roast covered for 15 minutes. Then, remove the foil and cook for another 15-20 minutes, or until the vegetables are tender and beautifully caramelized at the edges. Keep an eye on them towards the end to prevent burning!

Expert Tips

Want to take this recipe to the next level? Here are a few of my go-to tricks.

Achieving Perfect Caramelization

Don’t overcrowd the baking tray! Giving the vegetables space allows them to roast and caramelize properly.

Preventing Sticking & Ensuring Even Cooking

Parchment paper is your friend! It prevents sticking and makes cleanup a breeze. Also, flipping the vegetables halfway through roasting can help ensure even cooking.

Herb Infusion Techniques

Don’t be shy with the herbs! You can even tuck a few sprigs of rosemary and thyme under the vegetables while they roast for extra flavor.

Variations

This recipe is super versatile. Feel free to get creative!

Vegan Adaptation

Simply swap the butter for an extra tablespoon of olive oil or a vegan butter alternative. Maple syrup works beautifully in place of honey too.

Gluten-Free Suitability

This recipe is naturally gluten-free, so you’re good to go!

Spice Level Adjustment (Adding Chili Flakes)

If you like a little heat, add a pinch of red chili flakes to the vegetable mixture. My friend, Priya, loves adding a generous pinch – she says it wakes up the flavors!

Festival Adaptation: Thanksgiving/Christmas Side Dish

This makes a fantastic side dish for Thanksgiving or Christmas. You could add a sprinkle of cinnamon or nutmeg for a festive touch.

Serving Suggestions

This roasted butternut and sweet potato is delicious on its own, or as a side dish with roasted chicken, fish, or a hearty lentil stew. It’s also amazing tossed into a winter salad with some crumbled feta and toasted pecans.

Storage Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave. They’re also great cold in salads!

FAQs

Got questions? I’ve got answers!

Can I roast other root vegetables alongside butternut squash and sweet potato?

Absolutely! Carrots, parsnips, and Brussels sprouts all roast beautifully with these. Just adjust the cooking time accordingly.

What’s the best way to tell if the vegetables are fully cooked?

They should be tender when pierced with a fork. The edges should be slightly caramelized and golden brown.

Can this recipe be made ahead of time?

You can prep the vegetables and toss them with the spices and herbs up to a day in advance. Store them in an airtight container in the refrigerator until ready to roast.

How can I adjust the sweetness of the dish?

Reduce the amount of honey or maple syrup. You can also add a squeeze of lemon juice to balance the sweetness.

What if I don’t have fresh herbs? Can I use dried?

Yes, but use about 1 tsp of each dried herb instead of a sprig of fresh.

Is it necessary to use both butter and olive oil?

Not necessarily, but the combination adds a lovely richness and flavor. You can use all olive oil if you prefer.