More Great Recipes: Side Dish | Vegetable

Roasted Butternut Squash & Sweet Potatoes

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Serves | Prep Time | Cook Time


1/2 butternut squash, diced (1" pieces)
1 large sweet potato, washed, peeled and diced (1" pieces)
herbes de Provence
salt, pepper, garlic powder
olive oil

1. Preheat oven to 415 degrees F.

2. Place squash and sweet potato in an oven safe dish (8x8 or 7x11).

3. Drizzle with a little olive oil. Sprinkle a couple pinches of herbes de Provence, pressing herbs to release oils as you sprinkle. Sprinkle with salt, pepper, and a little garlic powder.

4. Cook for 45 minutes, flipping squash and potatoes occasionally to prevent sticking. You might need a little extra salt and pepper when serving, but taste first before you add more.

Prep time: 10 minutes

Cook time: 45 minutes

Serves: 4

Pairs Well With


This is delicious, and my husband loved it! I did not use the sweet potatoes (I don't like them), and I roasted some garlic and mixed that in, as well, but otherwise, I left the recipe untouched. It was yummy!

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