Spicy Roasted Sweet Potatoes and Butternut Squash
Spicy Roasted Sweet Potatoes and Butternut Squash is a delightful and wholesome dish that celebrates the natural sweetness and earthy flavors of two favorite fall vegetables. This recipe combines tender sweet potatoes and butternut squash, coated in a savory and spicy seasoning blend, and roasted to perfection. The result is a mouthwatering medley of textures and tastes that make this dish a perfect side or a satisfying main for vegetarians. In this detailed and SEO-optimized recipe article, we’ll guide you through the step-by-step process of making this delicious and healthy Spicy Roasted Sweet Potatoes and Butternut Squash. Get ready to indulge in the rich flavors of fall!
Ingredients:
To make Spicy Roasted Sweet Potatoes and Butternut Squash, gather the following ingredients:
For the Roasted Vegetables:
- 2 cups sweet potatoes, peeled and cubed
- 2 cups butternut squash, peeled and cubed
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder (adjust to your spice preference)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper to taste
For Garnish:
- Fresh cilantro, chopped
- Toasted pumpkin seeds (pepitas)
Instructions:
1. Preheat the Oven:
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or a silicone baking mat.
2. Prepare the Seasoning Blend:
In a small bowl, combine the ground cumin, smoked paprika, chili powder, garlic powder, onion powder, salt, and pepper to make the spicy seasoning blend.
3. Toss the Vegetables:
In a large mixing bowl, toss the cubed sweet potatoes and butternut squash with olive oil until all the pieces are lightly coated. Sprinkle the spicy seasoning blend over the vegetables and toss again to evenly distribute the spices.
4. Arrange on the Baking Sheet:
Spread the seasoned sweet potatoes and butternut squash in a single layer on the prepared baking sheet. This ensures that the vegetables roast evenly and develop a delicious caramelized exterior.
5. Roast in the Oven:
Roast the vegetables in the preheated oven for 25-30 minutes or until they are tender and golden, flipping them halfway through the cooking time for even browning.
6. Garnish and Serve:
Once the sweet potatoes and butternut squash are roasted to perfection, remove them from the oven and let them cool slightly. Transfer the roasted vegetables to a serving dish and garnish with chopped fresh cilantro and toasted pumpkin seeds. Serve immediately and enjoy!
FAQs:
1. Can I use other winter vegetables in this recipe?
Absolutely! This recipe is versatile, and you can use other winter vegetables such as acorn squash, carrots, or parsnips in addition to or instead of sweet potatoes and butternut squash.
2. Can I adjust the level of spiciness?
Yes, the level of spiciness can be easily adjusted to suit your taste preferences. If you prefer a milder version, reduce the amount of chili powder in the seasoning blend.
3. Can I make this dish ahead of time?
While it’s best to serve this fresh from the oven, you can roast the vegetables ahead of time and reheat them in the oven before serving. However, the texture may slightly change upon reheating.
Conclusion:
Indulge in the flavorful and nutritious delight of Spicy Roasted Sweet Potatoes and Butternut Squash – a perfect dish that celebrates the richness of fall vegetables. This detailed and SEO-optimized recipe has guided you through the process, ensuring tender sweet potatoes and butternut squash, perfectly coated in a savory and spicy seasoning blend. Share this delightful dish with your family and friends, and embrace the deliciousness of fall flavors in every bite. Whether served as a satisfying side or a wholesome main, Spicy Roasted Sweet Potatoes and Butternut Squash is sure to impress and satisfy. Enjoy the vibrant and aromatic goodness of this dish, and savor the natural sweetness and earthy tastes of roasted sweet potatoes and butternut squash in this flavorful and healthy delight!
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