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Herby Roasted Butternut Squash and Sweet Potato

Serves 4


  • 1 butternut squash, peeled and diced
  • 2 small/medium sweet potatoes, peeled and diced
  • 1 yellow onion, peeled and diced
  • 1 small handful each fresh rosemary and sage (or any herbs you like, really)
  • Avocado oil
  • Salt and pepper, to taste


  • Preheat oven to 425° F. Toss diced squash, potatoes, and herbs in a tablespoon or two of avocado oil. Spread onto a baking sheet and roast for 20-25 minutes, until beginning to brown. In the meantime, toss the onion with a bit of avocado oil. Remove veggies from oven, add diced onion, and toss. Season with salt and pepper and return to the oven for another 20-30 minutes, until they reach the desired level of caramelization.