Roasted Butternut and Sweet Potato

Ingredients

• 500 gbutternut squash, cubed
• 500 gsweet potato, cubed
• ½ tsppaprika
• 2 large clovesgarlic, smashed and roughly chopped
• 1 sprigfresh rosemary
• 5 sprigsfresh thyme
• 1 tbsphoney
• 2 tbspolive oil
• 2 tbspbutter
• to tastesalt
• to tastepepper

Instructions

1. 1

   Preheat the oven

   Heat the oven to 180°C.

2. 2

   Cut the vegetables

   Peel the butternut squash and sweet potato, then cut them into small cubes.

3. 3

   Mix and season

   Combine all the remaining ingredients except the butter with the vegetables. Scatter small blobs of butter over the vegetables.

4. 4

   Roast until tender

   Line a baking tray with parchment paper and spread the vegetables over it. Cover with foil and roast for about 15 minutes. Remove the foil and continue cooking until the vegetables are tender and slightly charred.

What is roasted butternut and sweet potato?

This is a simple tray-bake of cubed squash and sweet potato, roasted with herbs, garlic, honey and paprika. It draws on the familiar home-cooking tradition of roasting seasonal vegetables; the recipe does not specify a particular regional origin.

The two vegetables become tender and sweet in the oven, while the herbs and garlic bring savoury fragrance. Butter and olive oil help coat the cubes and add richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 290 calories, 4g protein, 49g carbs, 15g fat.

The sweet potato and butternut provide most of the carbohydrates, while olive oil and butter contribute most of the fat. The vegetables provide a little protein, but this is mainly a side dish rather than a protein-rich main. Balance the plate with a protein-rich centrepiece and a fresh vegetable or salad.

Choosing and cutting the vegetables

Even cubes: cut the butternut and sweet potato into similarly sized small pieces so they cook at roughly the same rate. The recipe does not give a precise cube size, so aim for consistency rather than a specific measurement.

Fresh herbs: rosemary and thyme add a fragrant, savoury contrast to the vegetables and honey. Keep the rosemary sprig whole as listed, and roughly chop the garlic after smashing it.

Coating the vegetables

Mix first: stir the paprika, garlic, rosemary, thyme, honey, olive oil, salt and pepper through the cubes before adding the butter. This helps distribute the seasoning around the tray.

Butter on top: scatter small blobs over the vegetables rather than mixing it in at this stage. As it melts, it adds a buttery finish to the roast.

Roasting under foil

Covered start: the vegetables roast beneath foil for about 15 minutes at 180°C. Keep the tray covered for this initial part of cooking, as the recipe directs.

Uncovered finish: remove the foil and continue roasting until the cubes are tender and slightly charred. The recipe gives no exact time for this final stage, so use the stated texture and colour cues.

Texture and doneness

Tender centres: test a few pieces with a fork; they should be soft enough to pierce easily. Check both types of vegetable, as the cubes may not all finish at exactly the same moment.

Light charring: look for a little browning on the edges once the foil is off. Avoid judging doneness by colour alone; the vegetables should also be tender.

Serving the roast vegetables

Serve this dish warm as a side for a roast, or alongside a main course with a source of protein. Its sweet, herby flavour also fits comfortably into a meal with other roasted vegetables.

For a more complete plate, pair it with a protein-rich main and something fresh, such as a crisp salad. Taste before serving and adjust the salt and pepper if needed.

Recipe notes & tips

• Cut the squash and sweet potato into similarly sized cubes for more even roasting.
• Spread the vegetables out on the lined tray so they roast rather than pile up.
• Mix the honey and seasonings through the vegetables before adding the butter.
• Check tenderness in both the squash and sweet potato during the uncovered roasting stage.
• Season to taste before serving, especially if you have used only a little salt at the start.

Variations

• Add red onion: cut it into wedges and roast it with the squash and sweet potato.
• Use smoked paprika: swap it for the paprika listed for a deeper, smokier flavour.
• Try maple syrup: use it in place of the honey for a different sweet note.
• Add chilli flakes: mix a small pinch in with the paprika for gentle heat.
• Finish with lemon: squeeze a little over the vegetables just before serving to sharpen the sweetness.

Common mistakes to avoid

• Uneven cubes: pieces of different sizes cook at different rates; cut them as evenly as you can.
• Crowded tray: piled-up vegetables may soften without browning; spread them out across the lined tray.
• Leaving the foil on: the recipe calls for uncovering the tray after about 15 minutes; remove it for the final roast.
• Relying only on the timer: the final cooking time is not specified; roast until tender and slightly charred.
• Adding butter to the mix: the method calls for butter on top; scatter it in small blobs over the vegetables.

How to store

Cool leftovers and store them in an airtight container in the fridge for up to 3 days. Reheat in an oven until hot throughout; the vegetables may be softer after storage.

Frequently asked questions