Sweet Potato & Butternut Squash Sheet Pan Dinner – Veggie Packed!

Hi there, food lover! 👋 Ready to fill your kitchen with color, comfort, and honest goodness?

There’s a special kind of joy that comes from a Sweet Potato & Butternut Squash Sheet Pan Dinner – Veggie Packed! 🥔🎃 It’s the joy of simplicity, of letting vegetables shine as they’ve done for generations in traditional home kitchens. Long before complicated sauces and fancy tools, cooks relied on the oven, a sturdy pan, and seasonal produce to create meals that nourished both body and soul. This recipe proudly follows that path—humble, wholesome, and deeply satisfying.

Sweet potatoes and butternut squash are old friends in traditional cooking. Naturally sweet, hearty, and filling, they’ve fed families through cool evenings and long winters. When roasted together, their flavors deepen and caramelize, creating crispy edges and tender centers that need very little adornment. A sheet pan dinner like this is a modern reflection of an old idea: good food doesn’t need to be complicated to be delicious. 🌿✨

What makes this meal especially comforting is its balance. It’s veggie-forward yet filling, simple yet flavorful, rustic yet beautiful on the plate. Whether you serve it as a main dish with a drizzle of yogurt sauce or as a generous side alongside grains or protein, it always feels complete. This is the kind of recipe you’ll return to again and again—easy enough for busy nights, nourishing enough to feel proud of, and comforting enough to feel like home. Let’s roast, share, and enjoy together. 🍽️💛

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 medium butternut squash, peeled, seeded, and cubed
• 1 red onion, sliced into wedges
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme or rosemary
• ½ tsp ground cumin
• Salt and black pepper, to taste
• Optional additions: chickpeas, Brussels sprouts, or red bell pepper
• Optional garnish: fresh parsley, tahini drizzle, or crumbled feta

Step-by-Step Directions:

1. Preheat your oven to 425°F (220°C). Line a large sheet pan with parchment paper.
2. Place the cubed sweet potatoes, butternut squash, and red onion onto the pan.
3. Drizzle with olive oil and sprinkle evenly with smoked paprika, thyme, cumin, salt, and pepper.
4. Toss everything gently with your hands to ensure even coating.
5. Spread the vegetables into a single layer—this is key for proper roasting.
6. Roast for 25 minutes, then remove the pan from the oven and stir.
7. Return to the oven and roast for another 15–20 minutes, until vegetables are tender and golden with crisp edges.
8. Taste and adjust seasoning if needed.
9. Finish with fresh herbs or your favorite simple garnish.
10. Serve warm and enjoy straight from the pan.

Nutritional Information:

This dish is rich in fiber, beta-carotene, and complex carbohydrates. Sweet potatoes and squash support digestion and provide lasting energy, while olive oil adds healthy fats. A naturally vegan, gluten-free meal that feels both light and satisfying.

⏰ Prep Time: 15 minutes | 🔥 Baking Time: 45 minutes | ⏳ Total Time: 60 minutes
⚡ Calories per serving: ~320 | 🍽️ Servings: 4

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Bon appétit and happy cooking! 👩🍳🍽️