As the weather starts to cool down, there’s nothing like a warm and comforting bowl of goodness to cozy up with. And what better way to do that than by combining two of fall’s most beloved ingredients: butternut squash and sweet potatoes? These two versatile vegetables can be used in a multitude of dishes, from soups to curries to casseroles and beyond. In this article, we’ll explore 19 delicious comfort recipes that feature both butternut squash and sweet potatoes as the stars of the show.
From creamy risottos to savory stews, these recipes are sure to become new fall favorites. Whether you’re a fan of classic comfort foods or looking for something new and exciting to add to your meal rotation, we’ve got you covered. So grab your apron, preheat your oven, and get ready to dive into the world of butternut squash and sweet potatoes.
Roasted Butternut Squash and Sweet Potato Soup
Roasted Butternut Squash and Sweet Potato Soup Recipe
Summary:
Warm up with a comforting bowl of roasted butternut squash and sweet potato soup, perfect for a chilly fall or winter evening. This recipe combines the natural sweetness of these two root vegetables with aromatic spices to create a deliciously cozy soup.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 large sweet potatoes
– 2 tablespoons olive oil
– 1 onion, peeled and chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 4 cups vegetable broth
– 1 cup heavy cream or half-and-half (optional)
Instructions:
1. Preheat oven to 425°F.
2. Cut the squash in half lengthwise and scoop out the seeds. Place it on a baking sheet, cut side up.
3. Roast the squash for 45 minutes, or until tender and caramelized.
4. Meanwhile, peel and chop the sweet potatoes into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread on a separate baking sheet and roast for 30-40 minutes, or until tender.
5. In a large pot, sauté the onion and garlic in a little bit of oil until softened. Add roasted squash, sweet potatoes, cumin, smoked paprika, salt, and pepper. Pour in vegetable broth and bring to a boil.
6. Reduce heat and simmer for 20-25 minutes or until the soup is heated through. Stir in heavy cream or half-and-half (if using). Serve hot.
Cooking Time: Approximately 1 hour and 15 minutes
Butternut Squash and Sweet Potato Curry
This hearty curry combines the natural sweetness of roasted butternut squash and sweet potatoes with a blend of aromatic spices, perfect for a cozy dinner or lunch.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 2 medium onions, chopped
– 3 cloves of garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/4 teaspoon cayenne pepper (optional)
– 1 can (14 oz) diced tomatoes
– Salt and pepper, to taste
– Fresh cilantro, chopped (for garnish)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the squash and sweet potatoes with a drizzle of oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large pot, sauté the onions and garlic in oil until softened. Add the curry powder, cumin, coriander, and cayenne pepper (if using). Cook for 1 minute.
4. Add the roasted squash and sweet potatoes, diced tomatoes, salt, and pepper to the pot. Simmer for 15-20 minutes or until the flavors meld together.
5. Serve hot, garnished with chopped cilantro.
Cooking Time: Approximately 45-50 minutes
Maple Glazed Butternut Squash and Sweet Potato Mash
This recipe combines the natural sweetness of butternut squash and sweet potatoes with a hint of maple syrup, creating a deliciously comforting side dish.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 2 tbsp pure maple syrup
– 2 tbsp butter
– Salt and pepper to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place the squash cubes on a baking sheet lined with parchment paper. Drizzle with 1 tbsp of maple syrup and dot with 1 tbsp of butter. Roast for 30-40 minutes, or until tender.
3. Meanwhile, boil the sweet potatoes in salted water until tender, about 15-20 minutes. Drain and mash with a fork.
4. Once the squash is done, add it to the mashed sweet potatoes and mix well. Add the remaining tbsp of maple syrup and butter. Season with salt and pepper to taste.
Cooking Time: 45-60 minutes
Butternut Squash and Sweet Potato Shepherd’s Pie
A twist on the classic shepherd’s pie, this recipe combines roasted butternut squash and sweet potatoes with savory ground beef and a crispy mashed potato topping.
Ingredients:
– 1 large butternut squash (about 2 lbs)
– 2 large sweet potatoes
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup frozen peas and carrots
– 1 cup beef broth
– 2 tbsp tomato paste
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 cups mashed potatoes
– 2 tbsp butter
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the butternut squash and sweet potatoes for 45 minutes, or until tender.
3. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add onion, garlic, peas and carrots, beef broth, tomato paste, and thyme to the skillet. Season with salt and pepper. Simmer for 10 minutes.
5. Combine roasted squash and sweet potatoes in a large bowl. Add the ground beef mixture and mix well.
6. Top with mashed potatoes and dot with butter.
7. Bake for 25-30 minutes, or until golden brown.
Cooking Time: Approximately 1 hour 15 minutes.
Spicy Butternut Squash and Sweet Potato Tacos
This recipe combines the natural sweetness of butternut squash and sweet potatoes with a spicy kick, all wrapped up in crispy tacos. It’s a unique twist on traditional tacos that’s sure to please!
Ingredients:
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Optional toppings: avocado, sour cream, salsa, cilantro
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss squash and sweet potatoes with olive oil, onion, garlic, cumin, smoked paprika, salt, and pepper.
3. Spread the mixture on a baking sheet and roast for 30-40 minutes, or until tender.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning roasted squash and sweet potatoes onto tortillas and adding desired toppings.
Cook Time: 30-40 minutes
Butternut Squash and Sweet Potato Gnocchi
This autumnal twist on traditional gnocchi combines the natural sweetness of roasted butternut squash and sweet potatoes with a tender, pillowy texture. Perfect for a cozy fall dinner or as a unique side dish.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 1/4 cup all-purpose flour
– 1/4 cup semolina flour
– 1 egg
– 1/4 teaspoon salt
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash and sweet potatoes with olive oil, salt, and a pinch of black pepper on a baking sheet.
3. Roast for 30-40 minutes or until tender, flipping occasionally.
4. Allow the roasted vegetables to cool slightly.
5. In a food processor, combine cooked squash and sweet potatoes, flours, egg, and salt. Process until a dough forms.
6. Knead the dough on a floured surface for about 5 minutes, until smooth.
7. Divide the dough into 4 equal pieces. Roll each piece into a long rope, then cut into 1-inch pieces.
8. Cook gnocchi in boiling salted water for 3-5 minutes or until they float to the surface.
9. Serve with your favorite sauce and enjoy!
Cooking Time: Approximately 45 minutes from start to finish.
Butternut Squash and Sweet Potato Risotto
A creamy and comforting fall-inspired risotto that combines the sweetness of roasted butternut squash and sweet potatoes with Arborio rice. This recipe is perfect for a cozy dinner party or a satisfying weeknight meal.
Ingredients:
– 1 large butternut squash, peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 1 onion, finely chopped
– 3 cups vegetable broth, warmed
– 1 cup Arborio rice
– 2 tablespoons olive oil
– 1/4 cup white wine (optional)
– 1/4 cup grated Parmesan cheese
– Salt and pepper to taste
– Fresh thyme leaves for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash and sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes or until tender.
3. In a large saucepan, sauté onion in olive oil until translucent. Add Arborio rice and cook for 1-2 minutes.
4. Add white wine (if using) and stir until absorbed. Warm broth in separate pot and add 1/2 cup at a time to the rice mixture, stirring continuously.
5. After 20-25 minutes of cooking, stir in roasted squash and sweet potatoes. Season with salt, pepper, and Parmesan cheese.
6. Serve immediately, garnished with fresh thyme leaves.
Cooking Time: 35-40 minutes
Creamy Butternut Squash and Sweet Potato Pasta
This autumn-inspired pasta dish combines the natural sweetness of roasted butternut squash and sweet potatoes with a rich and creamy sauce, all on a bed of al dente spaghetti. A perfect comfort food for chilly fall evenings.
Ingredients:
– 8 oz spaghetti
– 1 medium butternut squash (about 2 lbs), peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 2 tbsp olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup heavy cream
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash and sweet potatoes with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes or until tender.
3. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
4. In a large skillet, sauté onion and garlic in remaining olive oil until softened. Add roasted squash and sweet potatoes, stirring to combine.
5. Stir in heavy cream and reserved pasta water. Bring sauce to a simmer and cook for 2-3 minutes or until slightly thickened.
6. Combine cooked spaghetti with the creamy squash and sweet potato sauce. Season with salt and pepper to taste. Top with Parmesan cheese, if desired.
Cooking Time: 45-50 minutes
Butternut Squash and Sweet Potato Casserole with Pecan Crumble
This autumnal casserole combines the natural sweetness of butternut squash and sweet potatoes with a crunchy pecan topping. Perfect for a cozy fall dinner or as a side dish for the holidays.
Ingredients:
– 1 large butternut squash, peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1/4 cup brown sugar
– 1/2 cup rolled oats
– 1/2 cup chopped pecans
– 1/4 cup grated cheddar cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash and sweet potatoes with olive oil, onion, garlic, cumin, salt, and pepper. Spread on a baking sheet and roast for 30 minutes.
3. In a separate bowl, mix brown sugar, oats, pecans, and cheese.
4. In a greased 9×13-inch baking dish, arrange the roasted squash and sweet potatoes in an even layer. Top with the pecan crumble mixture.
5. Bake for an additional 20-25 minutes or until the casserole is golden brown.
Cooking Time: 50-60 minutes
Butternut Squash and Sweet Potato Breakfast Hash
Start your day with a flavorful and nutritious breakfast hash that combines the sweetness of butternut squash and sweet potatoes. This recipe is perfect for a chilly fall morning.
Ingredients:
– 1 large butternut squash, peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 1 small onion, diced
– 2 cloves of garlic, minced
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 4 eggs, beaten (for a breakfast twist)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash and sweet potatoes with 1 tablespoon olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large skillet, heat the remaining 1 tablespoon olive oil over medium-high heat. Add onion and garlic; cook until softened, about 5 minutes.
4. Add roasted squash and sweet potatoes to the skillet. Stir to combine.
5. Cook for an additional 2-3 minutes, or until heated through.
6. Serve hot, topped with beaten eggs (if using) and enjoy!
Cooking Time: 45 minutes
Butternut Squash and Sweet Potato Lentil Stew
This hearty stew is a perfect blend of comforting, flavorful ingredients to warm up on a chilly day. The sweetness of the butternut squash and sweet potatoes pairs perfectly with the earthy flavor of lentils.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled, seeded, and cubed
– 2 large sweet potatoes, peeled and cubed
– 1 cup brown or green lentils, rinsed and drained
– 4 cups vegetable broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot, combine the squash, sweet potatoes, lentils, vegetable broth, onion, garlic, and red bell pepper.
2. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the vegetables are tender.
3. Stir in cumin, salt, and pepper to taste.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45-50 minutes
Butternut Squash and Sweet Potato Roasted Veggie Salad
This autumn-inspired salad combines the natural sweetness of roasted butternut squash and sweet potatoes with a tangy dressing, perfect for a cozy fall evening.
Ingredients:
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 2 tbsp olive oil
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 2 tbsp apple cider vinegar
– 1 tsp honey
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the squash and sweet potatoes with olive oil, salt, and pepper on a baking sheet.
3. Roast for 30-40 minutes or until tender, flipping halfway through.
4. In a bowl, whisk together apple cider vinegar and honey.
5. Combine roasted squash and sweet potatoes in a large bowl.
6. Pour the dressing over the vegetables and toss to coat.
7. Sprinkle with chopped parsley and serve warm.
Cooking Time: 30-40 minutes
Butternut Squash and Sweet Potato Enchiladas
A creative twist on traditional enchiladas, this recipe combines the sweetness of roasted butternut squash and sweet potatoes with the savory flavors of beef and spices. Perfect for a cozy fall dinner.
Ingredients:
– 1 large butternut squash, peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 1 lb ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tsp cumin
– 1 tsp paprika
– 1/2 tsp chili powder
– 8-10 corn tortillas
– 1 cup enchilada sauce
– Shredded cheese (Cheddar or Monterey Jack work well)
– Optional toppings: diced tomatoes, shredded lettuce, sour cream
Instructions:
1. Preheat oven to 400°F.
2. Roast the butternut squash and sweet potatoes for 30-40 minutes, or until tender.
3. Cook ground beef in a large skillet over medium-high heat, breaking up with a spoon as it cooks.
4. Add onion, garlic, cumin, paprika, and chili powder to the skillet and cook until the onion is translucent.
5. In a separate pan, warm tortillas over medium heat for 30 seconds on each side.
6. Assemble enchiladas by spooning beef mixture onto a tortilla, followed by roasted squash and sweet potatoes. Roll up and place seam-side down in a baking dish.
7. Pour enchilada sauce over the top and sprinkle with cheese.
8. Bake at 375°F for 20-25 minutes, or until cheese is melted and bubbly.
Cooking Time: 45-50 minutes
Butternut Squash and Sweet Potato Pancakes
Get cozy with these sweet and savory Butternut Squash and Sweet Potato Pancakes, perfect for a chilly winter morning.
Ingredients:
– 1 medium butternut squash, cooked and mashed (about 1 cup)
– 2 large sweet potatoes, cooked and mashed (about 2 cups)
– 1/2 cup all-purpose flour
– 2 tablespoons sugar
– 2 teaspoons baking powder
– 1/4 teaspoon salt
– 1/4 cup milk
– 1 large egg
– 2 tablespoons melted butter
– Optional: chopped fresh herbs like sage or thyme for garnish
Instructions:
1. Preheat the griddle or non-stick skillet to medium heat.
2. In a bowl, whisk together flour, sugar, baking powder, and salt.
3. In another bowl, combine mashed squash, sweet potatoes, milk, egg, and melted butter.
4. Add dry ingredients to wet ingredients and stir until just combined (don’t overmix).
5. Drop 1/4 cupfuls of batter onto the griddle or skillet.
6. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
7. Flip pancakes and cook for another 1-2 minutes, until golden brown.
Cooking Time: About 10-12 minutes total.
Enjoy your delicious Butternut Squash and Sweet Potato Pancakes!
Butternut Squash and Sweet Potato Chili
A hearty and comforting chili recipe that combines the natural sweetness of roasted butternut squash and sweet potatoes with the warmth of spices. Perfect for a chilly fall or winter evening.
Ingredients:
– 1 large butternut squash, peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 4 cups vegetable broth
– 1 can diced tomatoes
Instructions:
1. Preheat oven to 400°F (200°C). Toss squash and sweet potatoes with 2 tablespoons of oil, salt, and pepper. Roast for 30-40 minutes or until tender.
2. In a large pot, sauté onion, bell pepper, and garlic in 1 tablespoon of oil until softened.
3. Add chili powder, cumin, black beans, roasted squash and sweet potatoes, vegetable broth, and diced tomatoes to the pot. Stir well.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
Cooking Time: 45-55 minutes
Butternut Squash and Sweet Potato Stuffed Peppers
Transform bell peppers into a vibrant, flavorful dish by filling them with a delicious mixture of roasted butternut squash, sweet potatoes, and aromatic spices. This recipe is perfect for a cozy dinner or a healthy lunch.
Ingredients:
– 4 large bell peppers, any color
– 1 medium butternut squash, peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss the butternut squash and sweet potatoes with 1/2 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 30 minutes, or until tender.
3. In a large skillet, sauté the chopped onion and minced garlic over medium heat until softened.
4. Add the roasted squash and sweet potatoes to the skillet, along with cumin and paprika. Stir well.
5. Cut the tops off the bell peppers and remove seeds and membranes. Fill each pepper with the squash mixture, leaving a small border at the top.
6. Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 15-20 minutes, or until the peppers are tender.
Cooking Time: 45-50 minutes
Butternut Squash and Sweet Potato Coconut Curry Soup
This recipe combines the warm spices of curry with the comforting sweetness of butternut squash and sweet potatoes, all wrapped up in a creamy coconut broth.
Ingredients:
– 1 medium butternut squash, peeled and cubed
– 2 large sweet potatoes, peeled and cubed
– 2 tablespoons coconut oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1 can (14 oz) coconut milk
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Toss squash and sweet potatoes with 1 tablespoon coconut oil, salt, and pepper on a baking sheet. Roast for 30 minutes.
3. In a large pot, sauté onion and garlic in remaining 1 tablespoon coconut oil until softened.
4. Add cumin, curry powder, and turmeric. Cook 1 minute.
5. Add roasted squash and sweet potatoes to the pot, along with coconut milk. Simmer for 15-20 minutes or until soup is heated through.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 45-50 minutes
Butternut Squash and Sweet Potato Pizza with Caramelized Onions
This autumn-inspired pizza combines the natural sweetness of roasted butternut squash and sweet potatoes with the savory flavor of caramelized onions.
Ingredients:
– 1 small butternut squash (about 1 lb)
– 2 large sweet potatoes
– 1 large onion, thinly sliced
– 1 tbsp olive oil
– 1 tsp salt
– 1/4 tsp black pepper
– 1 cup pizza dough
– 1/2 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
Instructions:
1. Preheat oven to 400°F (200°C).
2. Roast the butternut squash and sweet potatoes in the oven for 45-50 minutes, or until tender.
3. In a large skillet, caramelize the onions over medium heat for 20-25 minutes, stirring occasionally.
4. Roll out the pizza dough to desired thickness. Top with roasted squash and sweet potatoes, caramelized onions, mozzarella cheese, and Parmesan cheese.
5. Bake in the preheated oven for an additional 15-20 minutes, or until crust is golden brown.
Cooking Time: 1 hour 15 minutes
Butternut Squash and Sweet Potato Muffins
Moist and flavorful muffins packed with the sweetness of butternut squash and sweet potatoes.
Ingredients:
– 1 1/2 cups all-purpose flour
– 1 cup granulated sugar
– 2 teaspoons baking powder
– 1 teaspoon salt
– 1/4 cup unsalted butter, melted
– 1 large egg
– 1/2 cup pureed butternut squash
– 1/2 cup cooked and mashed sweet potato
– 1 teaspoon vanilla extract
– 1/2 cup chopped walnuts (optional)
Instructions:
1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add melted butter, egg, butternut squash, sweet potato, and vanilla extract. Stir until just combined.
4. Fold in chopped walnuts, if using.
5. Divide batter evenly among muffin cups.
6. Bake for 20-25 minutes or until a toothpick inserted comes out clean.
Cooking Time: 20-25 minutes
Summary
Indulge in the warmth and comfort of the season with these 19 delicious butternut squash and sweet potato recipes! From hearty soups to satisfying casseroles, and from spicy tacos to cozy breakfast dishes, there’s something for everyone. Try Roasted Butternut Squash and Sweet Potato Soup, Maple Glazed Butternut Squash and Sweet Potato Mash, or Butternut Squash and Sweet Potato Shepherd’s Pie. These versatile ingredients will add a new dimension of flavor and nutrition to your meals. Get cooking with these comforting recipes!
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