19 Delicious Butternut Squash and Sweet Potato Comfort Recipes

Zesty autumn flavors and cozy comfort food unite in this collection of 19 delicious recipes featuring butternut squash and sweet potato. Perfect for chilly evenings, these dishes—from creamy soups to hearty casseroles—promise warmth and satisfaction. Whether you’re craving a quick weeknight dinner or a seasonal favorite, you’ll find plenty of inspiration here. Let’s dive into these comforting creations that are sure to become staples in your kitchen!

Roasted Butternut Squash and Sweet Potato Soup

Enveloping the senses with its velvety texture and autumnal warmth, this roasted butternut squash and sweet potato soup transforms humble roots into a luxurious bowl of comfort. The deep caramelization from roasting unlocks a natural sweetness, balanced by aromatic herbs and a touch of cream for a silky finish.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 50 minutes

Ingredients

• 1 large butternut squash, peeled, seeded, and cubed into 1-inch pieces
• 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
• 3 tablespoons rich extra virgin olive oil
• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 1 teaspoon finely ground black pepper
• 1/2 teaspoon smoked paprika
• 1/2 cup heavy cream
• Fresh thyme sprigs for garnish
• Coarse sea salt for seasoning

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Toss the cubed butternut squash and sweet potatoes with 2 tablespoons of extra virgin olive oil and a generous pinch of coarse sea salt on the prepared baking sheet.
3. Roast the vegetables in the preheated oven for 30-35 minutes, stirring halfway through, until they are fork-tender and edges are caramelized.
4. While the vegetables roast, heat the remaining 1 tablespoon of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
5. Sauté the finely diced yellow onion for 5-7 minutes, until translucent and fragrant.
6. Add the minced garlic to the pot and cook for 1 minute, stirring constantly to prevent burning.
7. Tip: For deeper flavor, let the onions cook until lightly golden before adding the garlic.
8. Transfer the roasted butternut squash and sweet potatoes from the baking sheet to the pot with the onions and garlic.
9. Pour in the 4 cups of low-sodium vegetable broth, ensuring the vegetables are fully submerged.
10. Bring the mixture to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes.
11. Stir in the finely ground black pepper and smoked paprika, then remove the pot from the heat and let it cool slightly for 5 minutes.
12. Tip: Allowing the soup to cool slightly before blending prevents steam pressure buildup in the blender.
13. Carefully blend the soup in batches using a high-speed blender or an immersion blender directly in the pot until completely smooth.
14. Return the blended soup to the pot if using a countertop blender and place it over low heat.
15. Stir in the 1/2 cup of heavy cream and warm through for 2-3 minutes, avoiding a boil to prevent curdling.
16. Tip: For a dairy-free version, substitute the heavy cream with full-fat coconut milk.
17. Taste and adjust seasoning with additional coarse sea salt if desired.
18. Ladle the hot soup into bowls and garnish each serving with fresh thyme sprigs.

This soup achieves a luxuriously smooth, velvety texture that clings to the spoon, with a flavor profile that marries the earthy sweetness of roasted squash and potatoes with a subtle smoky warmth from the paprika. Try swirling in a dollop of crème fraîche or topping with toasted pumpkin seeds for added crunch, or serve it alongside a crusty artisan bread for a complete, comforting meal.

Maple Glazed Butternut Squash and Sweet Potato Mash

Fusing the earthy sweetness of autumn’s finest produce, this maple-glazed mash transforms humble root vegetables into a velvety, luxurious side dish. A drizzle of pure maple syrup and a hint of warm spice elevate the natural sugars, creating a harmonious balance that’s both comforting and sophisticated. Perfect for holiday gatherings or a cozy weeknight, it’s a celebration of seasonal flavors in every spoonful.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

• 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces
• 2 large sweet potatoes, peeled and cubed into 1-inch pieces
• 3 tablespoons pure maple syrup
• 2 tablespoons unsalted butter, softened
• 1/4 cup heavy cream, warmed
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon freshly grated nutmeg
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon extra virgin olive oil

Instructions

1. Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Toss the cubed butternut squash and sweet potatoes with 1 tablespoon of extra virgin olive oil, 1/4 teaspoon of kosher salt, and 1/8 teaspoon of freshly ground black pepper in a large bowl until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they are not overcrowded to promote even roasting.
4. Roast in the preheated oven for 30–35 minutes, or until the vegetables are fork-tender and lightly caramelized at the edges, turning them halfway through with a spatula for uniform browning.
5. Transfer the roasted vegetables to a large mixing bowl and let them cool slightly for 5 minutes to prevent the cream from curdling when added.
6. While the vegetables are still warm, add the softened unsalted butter, warmed heavy cream, pure maple syrup, ground cinnamon, freshly grated nutmeg, remaining 1/4 teaspoon of kosher salt, and remaining 1/8 teaspoon of freshly ground black pepper.
7. Using a potato masher or immersion blender, mash the mixture until smooth and creamy, being careful not to overmix to avoid a gummy texture—a few small lumps can add rustic charm.
8. Taste and adjust seasoning if needed, then transfer the mash to a serving dish.
9. For a glossy finish, drizzle an additional teaspoon of maple syrup over the top just before serving.

Naturally silky and rich, this mash boasts a deep, caramelized sweetness from the roasted vegetables, complemented by the warm spice notes of cinnamon and nutmeg. Serve it as an elegant side to roasted meats or spoon it into individual ramekins, topped with toasted pecans for added crunch, to create a stunning presentation at your next dinner party.

Butternut Squash and Sweet Potato Shepherd’s Pie

Delightfully reimagining a classic comfort dish, this Butternut Squash and Sweet Potato Shepherd’s Pie offers a vibrant, autumnal twist. The naturally sweet, velvety mash blankets a savory, herb-infused filling, creating a harmonious balance that is both nourishing and deeply satisfying. It’s the perfect centerpiece for a cozy holiday gathering or a special weeknight dinner.

Serving: 6 | Pre Time: 25 minutes | Cooking Time: 55 minutes

Ingredients

• 1 large butternut squash, peeled, seeded, and cut into 1-inch cubes
• 2 large sweet potatoes, peeled and cut into 1-inch cubes
• 4 tablespoons unsalted butter, divided
• 1/4 cup heavy cream, warmed
• 1 teaspoon fine sea salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1 tablespoon extra virgin olive oil
• 1 large yellow onion, finely diced
• 2 cloves garlic, minced
• 1.5 pounds ground lamb (or beef for a traditional version)
• 2 tablespoons all-purpose flour
• 1 cup rich beef or vegetable broth
• 1 tablespoon tomato paste
• 1 teaspoon fresh rosemary, finely chopped
• 1 teaspoon fresh thyme leaves
• 1 cup frozen peas

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the cubed butternut squash and sweet potatoes in a large pot and cover with cold water.
3. Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the vegetables are fork-tender. Tip: Starting with cold water ensures even cooking.
4. Drain the vegetables thoroughly and return them to the warm pot.
5. Add 2 tablespoons of the unsalted butter, the warmed heavy cream, 1/2 teaspoon of the fine sea salt, and 1/4 teaspoon of the freshly ground black pepper to the pot.
6. Mash the mixture with a potato masher until smooth and creamy. Set aside.
7. While the squash and potatoes cook, heat the extra virgin olive oil in a large, oven-safe skillet over medium heat.
8. Add the finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
9. Add the minced garlic and cook for 1 more minute until fragrant.
10. Increase the heat to medium-high and add the ground lamb, breaking it apart with a wooden spoon.
11. Cook the lamb for 6-8 minutes, until no pink remains and it is nicely browned.
12. Sprinkle the all-purpose flour over the meat and stir constantly for 1 minute to cook off the raw flour taste.
13. Pour in the rich beef broth and add the tomato paste, fresh rosemary, and fresh thyme leaves, stirring to combine.
14. Bring the mixture to a simmer and cook for 3-5 minutes, until the sauce has thickened slightly. Tip: Simmering allows the flavors to meld and the sauce to reach the perfect consistency.
15. Stir in the frozen peas and the remaining 1/2 teaspoon of fine sea salt and 1/4 teaspoon of freshly ground black pepper. Remove the skillet from the heat.
16. Spoon the creamy butternut squash and sweet potato mash evenly over the meat filling in the skillet.
17. Use a fork to create decorative swirls on the surface of the mash.
18. Dot the top with the remaining 2 tablespoons of unsalted butter, cut into small pieces.
19. Bake in the preheated oven for 25-30 minutes, or until the filling is bubbly around the edges and the top is golden in spots. Tip: For an extra-golden top, broil for the final 1-2 minutes, watching carefully to prevent burning.
20. Remove the skillet from the oven and let it rest for 10 minutes before serving.

Hearty and comforting, this pie emerges with a golden, lightly crisped topping that gives way to the lush, sweet mash beneath. The savory filling, rich with the depth of herbs and tender lamb, provides a perfect counterpoint. Serve it directly from the skillet for a rustic presentation, perhaps alongside a simple arugula salad dressed with a sharp vinaigrette to cut through the richness.

Spicy Butternut Squash and Sweet Potato Tacos

Vividly autumnal and delightfully unexpected, these Spicy Butternut Squash and Sweet Potato Tacos transform humble winter produce into a vibrant, plant-based feast. The natural sweetness of the vegetables is masterfully balanced with a smoky, warming spice blend, creating a filling that is both comforting and complex. Encased in warm tortillas and finished with bright, creamy garnishes, this dish offers a sophisticated twist on taco night that is as beautiful to behold as it is delicious to eat.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

• 1 medium butternut squash, peeled and cut into 1/2-inch cubes
• 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
• 2 tablespoons rich extra virgin olive oil
• 1 tablespoon smoked paprika
• 1 teaspoon finely ground cumin
• 1/2 teaspoon cayenne pepper
• 1 teaspoon coarse kosher salt
• 8 small corn tortillas
• 1 ripe avocado, sliced
• 1/4 cup crumbled cotija cheese
• 1/4 cup fresh cilantro leaves
• 2 tablespoons freshly squeezed lime juice

Instructions

1. Preheat your oven to 425°F (218°C) and line a large, rimmed baking sheet with parchment paper.
2. In a large mixing bowl, combine the cubed butternut squash and sweet potatoes with the extra virgin olive oil, smoked paprika, ground cumin, cayenne pepper, and kosher salt, tossing until the vegetables are evenly and thoroughly coated. Tip: For maximum flavor, let the seasoned vegetables sit for 5 minutes before roasting to allow the spices to bloom.
3. Spread the seasoned vegetables in a single, uncrowded layer on the prepared baking sheet.
4. Roast the vegetables in the preheated oven for 25-30 minutes, stirring once halfway through, until the edges are caramelized and the cubes are fork-tender.
5. While the vegetables roast, warm the corn tortillas. Tip: For the best texture, heat them directly over a low gas flame for about 15-20 seconds per side until lightly charred and pliable, or wrap them in a damp towel and warm in a 350°F oven for 5 minutes.
6. Assemble the tacos by dividing the hot roasted vegetable mixture evenly among the warmed tortillas.
7. Top each taco with slices of ripe avocado, a sprinkle of crumbled cotija cheese, and a few fresh cilantro leaves.
8. Finish each taco with a light drizzle of freshly squeezed lime juice just before serving. Tip: Adding the lime juice at the end preserves its bright, acidic punch and prevents the avocado from browning.

Marvelously textured, these tacos offer a delightful contrast between the soft, caramelized interior of the roasted vegetables and their slightly crisp edges. The creamy avocado and salty cotija cheese melt into the warm filling, while the fresh cilantro and lime provide a necessary burst of herbaceous brightness. For a stunning presentation, serve them on a large platter with extra lime wedges and a side of black beans simmered with a hint of orange zest.

Butternut Squash and Sweet Potato Gnocchi

Nestled within the heart of winter’s bounty, this butternut squash and sweet potato gnocchi transforms humble root vegetables into delicate, pillowy dumplings, offering a comforting yet sophisticated centerpiece for any seasonal gathering. The natural sweetness of the roasted vegetables melds beautifully with savory herbs, creating a dish that feels both rustic and refined. It’s a celebration of texture and flavor, perfect for cozy evenings or festive dinners.

Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

– 1 medium butternut squash, halved and seeded
– 2 large sweet potatoes, peeled and cubed
– 2 cups all-purpose flour, plus extra for dusting
– 1 large farm-fresh egg, lightly beaten
– 1/4 cup grated Parmigiano-Reggiano cheese
– 1/2 teaspoon finely ground sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 teaspoon freshly grated nutmeg
– 2 tablespoons rich extra virgin olive oil
– 2 tablespoons unsalted butter
– 2 cloves garlic, minced
– 1/4 cup fresh sage leaves
– 1/2 cup heavy cream

Instructions

1. Preheat your oven to 400°F (200°C).
2. Place the halved butternut squash and cubed sweet potatoes on a baking sheet, drizzle with 1 tablespoon of rich extra virgin olive oil, and roast for 25-30 minutes until fork-tender and lightly caramelized.
3. Allow the roasted vegetables to cool slightly, then scoop the squash flesh and mash the sweet potatoes together in a large bowl until smooth. Tip: For the fluffiest gnocchi, let the mash cool completely to avoid activating the gluten in the flour too early.
4. Add 1 large farm-fresh egg, lightly beaten, 1/4 cup grated Parmigiano-Reggiano cheese, 1/2 teaspoon finely ground sea salt, 1/4 teaspoon freshly cracked black pepper, and 1/4 teaspoon freshly grated nutmeg to the vegetable mash, stirring to combine.
5. Gradually incorporate 2 cups all-purpose flour into the mixture, kneading gently until a soft, slightly sticky dough forms. Tip: Avoid over-kneading to prevent tough gnocchi; the dough should just come together.
6. Lightly dust a clean surface with extra all-purpose flour, divide the dough into four portions, and roll each into a 1-inch thick rope.
7. Cut each rope into 1-inch pieces, then gently press each piece with the tines of a fork to create ridges that will hold sauce.
8. Bring a large pot of salted water to a rolling boil, then add the gnocchi in batches, cooking for 2-3 minutes until they float to the surface. Tip: Cook in small batches to prevent sticking and ensure even cooking.
9. While the gnocchi cook, heat 1 tablespoon of rich extra virgin olive oil and 2 tablespoons unsalted butter in a large skillet over medium heat until the butter melts and foams.
10. Add 2 cloves garlic, minced, and 1/4 cup fresh sage leaves to the skillet, sautéing for 1-2 minutes until the garlic is fragrant and the sage is crisp.
11. Stir in 1/2 cup heavy cream, simmering for 2-3 minutes until the sauce thickens slightly.
12. Using a slotted spoon, transfer the cooked gnocchi directly from the water to the skillet, tossing gently to coat in the sauce for 1 minute.
Holding their delicate shape, these gnocchi boast a tender, melt-in-your-mouth texture with subtle sweetness from the roasted vegetables, balanced by the savory depth of garlic and sage. For a creative twist, serve them topped with toasted walnuts or a drizzle of balsamic reduction to enhance the earthy flavors, making each bite a harmonious blend of comfort and elegance.

Butternut Squash and Sweet Potato Risotto

Picture a velvety risotto where autumn’s finest produce melds into a symphony of comfort and sophistication. This butternut squash and sweet potato risotto transforms humble ingredients into a creamy, golden-hued masterpiece that’s both nourishing and deeply satisfying. With each spoonful, you’ll discover layers of natural sweetness, earthy notes, and a luxurious texture that makes it perfect for holiday gatherings or cozy weeknight dinners.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

• 1 medium butternut squash, peeled and diced into ½-inch cubes
• 1 large sweet potato, peeled and diced into ½-inch cubes
• 1½ cups Arborio rice
• 4 cups low-sodium vegetable broth, warmed
• 1 medium yellow onion, finely diced
• 3 cloves garlic, minced
• ½ cup dry white wine
• ¼ cup rich extra virgin olive oil
• 2 tablespoons unsalted butter
• ½ cup freshly grated Parmesan cheese
• 1 teaspoon finely chopped fresh sage leaves
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the diced butternut squash and sweet potato with 1 tablespoon of the extra virgin olive oil, the kosher salt, and black pepper on the prepared baking sheet.
3. Roast the vegetables for 20–25 minutes until tender and caramelized at the edges, stirring halfway through.
4. Heat the remaining extra virgin olive oil and unsalted butter in a large, heavy-bottomed pot or Dutch oven over medium heat.
5. Sauté the finely diced yellow onion for 5–7 minutes until translucent and fragrant.
6. Add the minced garlic and cook for 1 minute until aromatic, being careful not to let it brown.
7. Stir in the Arborio rice and toast for 2 minutes, coating each grain in the oil and butter mixture—this helps the rice maintain a firm core while cooking.
8. Pour in the dry white wine and cook, stirring constantly, until the liquid is fully absorbed.
9. Begin adding the warmed low-sodium vegetable broth one ladleful at a time, stirring frequently and allowing each addition to be absorbed before adding the next—this gradual process is key to achieving the risotto’s signature creamy texture.
10. Continue adding broth and stirring for 18–20 minutes total until the rice is al dente and the mixture is creamy.
11. Fold in the roasted butternut squash, sweet potato, and finely chopped fresh sage leaves, reserving a few pieces for garnish if desired.
12. Remove the pot from heat and stir in the freshly grated Parmesan cheese until melted and fully incorporated.
13. Let the risotto rest, covered, for 2 minutes to allow the flavors to meld and the texture to settle.

The finished risotto boasts a luxuriously creamy texture with tender, caramelized vegetable pieces that add delightful bursts of sweetness. Its rich, savory depth from the Parmesan and aromatic sage makes it a standout centerpiece; try serving it in shallow bowls topped with a drizzle of sage-infused brown butter or a sprinkle of toasted pumpkin seeds for added crunch.

Creamy Butternut Squash and Sweet Potato Pasta

Zestful autumn evenings call for comforting dishes that celebrate the season’s bounty. This creamy butternut squash and sweet potato pasta transforms humble ingredients into an elegant, velvety sauce that clings beautifully to pasta ribbons. It’s a celebration of fall’s sweetest vegetables, elevated with aromatic herbs and a touch of richness.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

– 1 medium butternut squash, peeled, seeded, and cubed into 1-inch pieces
– 1 large sweet potato, peeled and cubed into 1-inch pieces
– 2 tablespoons rich extra virgin olive oil
– 3 cloves garlic, minced
– 1 cup vegetable broth
– 1/2 cup heavy cream
– 1/4 cup grated Parmesan cheese
– 12 ounces dried fettuccine pasta
– 1 teaspoon finely chopped fresh sage
– 1/2 teaspoon freshly ground nutmeg
– Kosher salt and freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash and sweet potato with 1 tablespoon of extra virgin olive oil, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper on the prepared baking sheet.
3. Roast the vegetables for 25 minutes, or until they are fork-tender and caramelized at the edges, stirring once halfway through.
4. While the vegetables roast, bring a large pot of generously salted water to a rolling boil for the pasta.
5. Heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat.
6. Add the minced garlic and cook for 1 minute, just until fragrant, being careful not to let it brown.
7. Carefully transfer the roasted squash and sweet potato to the skillet with the garlic.
8. Pour in the vegetable broth and use a potato masher or the back of a fork to mash the vegetables into a coarse puree.
9. Stir in the heavy cream, grated Parmesan, chopped sage, and nutmeg until the sauce is smooth and well combined.
10. Reduce the heat to low and let the sauce simmer gently for 5 minutes to allow the flavors to meld, stirring occasionally.
11. Cook the fettuccine in the boiling water according to package directions until al dente, usually 9-11 minutes.
12. Reserve 1/2 cup of the starchy pasta cooking water, then drain the pasta.
13. Add the drained pasta directly to the skillet with the creamy sauce.
14. Toss everything together thoroughly, adding splashes of the reserved pasta water as needed to loosen the sauce to a luxurious, clinging consistency.
15. Season the finished dish with additional salt and pepper to your preference.

Ribbons of fettuccine are enveloped in a sauce with the velvety texture of a fine puree, punctuated by the earthy sweetness of roasted squash and potato. The subtle warmth of nutmeg and sage creates a sophisticated, aromatic backdrop. For a striking presentation, serve it in shallow bowls garnished with extra sage leaves and a final flourish of cracked pepper.

Butternut Squash and Sweet Potato Casserole with Pecan Crumble

Beneath the crisp pecan crumble lies a velvety blend of roasted butternut squash and sweet potatoes, creating a casserole that transforms humble autumn produce into an elegant centerpiece worthy of any holiday table. This dish masterfully balances earthy sweetness with buttery richness, offering both comforting familiarity and sophisticated flavor. Each spoonful delivers warmth and complexity, making it an essential addition to seasonal gatherings.

Serving: 8 | Pre Time: 25 minutes | Cooking Time: 55 minutes

Ingredients

– 2 pounds peeled butternut squash, cut into 1-inch cubes
– 1 ½ pounds peeled sweet potatoes, cut into 1-inch cubes
– 3 tablespoons rich extra virgin olive oil
– 1 teaspoon finely ground sea salt
– ½ teaspoon freshly cracked black pepper
– ½ cup pure maple syrup
– 2 large farm-fresh eggs, lightly beaten
– ½ cup heavy cream
– 1 teaspoon fragrant ground cinnamon
– ½ teaspoon freshly grated nutmeg
– 1 cup all-purpose flour
– ½ cup packed dark brown sugar
– ½ cup cold unsalted butter, cubed
– 1 cup chopped toasted pecans

Instructions

1. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2. Toss the butternut squash cubes and sweet potato cubes with olive oil, sea salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 25 minutes, or until fork-tender and lightly caramelized at the edges.
4. Reduce the oven temperature to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
5. Transfer the roasted vegetables to a large mixing bowl and mash with a potato masher until mostly smooth with a few small chunks remaining.
6. Stir in the maple syrup, beaten eggs, heavy cream, cinnamon, and nutmeg until fully combined.
7. Spread the mixture evenly into the prepared baking dish using a spatula.
8. In a medium bowl, combine the flour and brown sugar.
9. Cut in the cold butter cubes using a pastry cutter or your fingers until the mixture resembles coarse crumbs.
10. Fold in the toasted pecans until evenly distributed.
11. Sprinkle the pecan crumble evenly over the vegetable mixture in the baking dish.
12. Bake at 350°F (175°C) for 30 minutes, or until the crumble is golden brown and the filling is bubbling at the edges.
13. Let the casserole rest for 10 minutes before serving to allow the filling to set.

This casserole offers a delightful contrast between the creamy, spiced filling and the crunchy, buttery topping. The natural sweetness of the vegetables shines through, enhanced by warm spices and the nutty richness of pecans. Try serving it alongside roasted turkey or as a decadent brunch dish with a dollop of crème fraîche.

Butternut Squash and Sweet Potato Breakfast Hash

Yielded by the crisp December air, this Butternut Squash and Sweet Potato Breakfast Hash transforms humble root vegetables into a vibrant, caramelized masterpiece. Imagine tender, golden cubes of squash and sweet potato mingling with savory aromatics, all crowned with perfectly cooked eggs—a dish that feels both nourishing and celebratory. It’s the kind of comforting yet elegant start to the day that turns a simple morning into a special occasion.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

– 2 cups peeled and diced butternut squash (½-inch cubes)
– 1 large sweet potato, peeled and diced into ½-inch cubes
– 2 tablespoons rich extra-virgin olive oil
– 1 medium yellow onion, finely chopped
– 2 cloves garlic, minced
– 4 slices thick-cut bacon, chopped
– 4 farm-fresh large eggs
– 1 teaspoon smoked paprika
– ½ teaspoon finely ground black pepper
– ½ teaspoon sea salt
– 2 tablespoons chopped fresh parsley

Instructions

1. Preheat a large cast-iron skillet over medium-high heat for 2 minutes until evenly hot.
2. Add the chopped bacon to the dry skillet and cook for 5–7 minutes, stirring occasionally, until crispy and the fat has rendered.
3. Using a slotted spoon, transfer the bacon to a paper towel-lined plate, leaving the rendered fat in the skillet.
4. Add the diced butternut squash and sweet potato to the skillet, spreading them in a single layer to ensure even browning.
5. Cook undisturbed for 5 minutes to develop a golden crust, then stir and continue cooking for another 8–10 minutes until the vegetables are fork-tender.
6. Stir in the finely chopped onion and cook for 3–4 minutes until softened and translucent.
7. Add the minced garlic and smoked paprika, stirring constantly for 1 minute until fragrant to prevent burning.
8. Season the hash with sea salt and finely ground black pepper, then mix in the reserved crispy bacon.
9. Create four small wells in the hash with the back of a spoon and crack a farm-fresh egg into each well.
10. Cover the skillet and reduce the heat to medium-low, cooking for 4–5 minutes until the egg whites are set but the yolks remain runny.
11. Remove from heat and sprinkle with chopped fresh parsley.

Marvel at the contrast of textures: creamy egg yolks meld with the crisp-edged vegetables, while the smoky bacon adds a savory depth. For a festive twist, serve it straight from the skillet with a drizzle of hot honey or alongside toasted sourdough to soak up every flavorful bite.

Butternut Squash and Sweet Potato Lentil Stew

Hearty and wholesome, this butternut squash and sweet potato lentil stew is a celebration of autumn’s bounty, transforming humble ingredients into a deeply satisfying, velvety-smooth masterpiece that warms from the inside out. Its rich, aromatic broth and tender vegetables make it an ideal centerpiece for cozy gatherings or a nourishing weeknight meal.

Serving: 6 | Pre Time: 15 minutes | Cooking Time: 45 minutes

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 3 cloves fresh garlic, minced
– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
– 1 cup dried brown lentils, rinsed
– 4 cups low-sodium vegetable broth
– 1 teaspoon smoked paprika
– 1/2 teaspoon ground cumin
– 1/4 teaspoon crushed red pepper flakes
– 1 bay leaf
– 1 teaspoon fine sea salt
– 1/2 teaspoon freshly cracked black pepper
– 1 tablespoon fresh lemon juice
– 1/4 cup chopped fresh parsley

Instructions

1. In a large Dutch oven or heavy-bottomed pot, heat the extra virgin olive oil over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until softened and translucent, 5–7 minutes.
3. Stir in the minced garlic and cook until fragrant, about 30 seconds, being careful not to let it brown.
4. Add the cubed butternut squash and sweet potatoes to the pot, stirring to coat them in the aromatics.
5. Pour in the rinsed brown lentils, low-sodium vegetable broth, smoked paprika, ground cumin, crushed red pepper flakes, bay leaf, fine sea salt, and freshly cracked black pepper.
6. Bring the mixture to a boil over high heat, then immediately reduce the heat to low, cover the pot, and simmer gently for 30 minutes.
7. After 30 minutes, remove the lid and check that the lentils are tender and the vegetables are easily pierced with a fork; if needed, simmer uncovered for an additional 5–10 minutes until the desired consistency is reached.
8. Stir in the fresh lemon juice and chopped fresh parsley just before serving, discarding the bay leaf.

Elegantly rustic, this stew boasts a luxuriously thick texture where the lentils melt into the broth, while the squash and sweet potatoes retain a delicate bite. The smoky paprika and bright lemon finish create a harmonious balance, making it perfect ladled over creamy polenta or alongside crusty artisan bread for soaking up every last drop.

Butternut Squash and Sweet Potato Roasted Veggie Salad

Zesty and vibrant, this roasted vegetable salad transforms humble winter produce into an elegant centerpiece. With caramelized butternut squash and sweet potatoes as the foundation, it’s a celebration of seasonal flavors and textures, perfect for holiday gatherings or a sophisticated weeknight meal. The warm, roasted vegetables mingle with crisp greens and a tangy dressing for a dish that’s both comforting and refined.

Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes

Ingredients

– 1 medium butternut squash, peeled and cubed into 1-inch pieces
– 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
– 3 tablespoons rich extra virgin olive oil
– 1 teaspoon kosher salt
– ½ teaspoon freshly ground black pepper
– 1 teaspoon aromatic ground cinnamon
– 5 ounces fresh baby arugula
– ¼ cup toasted pecans, roughly chopped
– ¼ cup crumbled tangy goat cheese
– 2 tablespoons pure maple syrup
– 2 tablespoons zesty apple cider vinegar

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the cubed butternut squash and sweet potatoes with 2 tablespoons of the extra virgin olive oil, kosher salt, black pepper, and ground cinnamon until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet, ensuring they aren’t crowded to promote even roasting.
4. Roast the vegetables in the preheated oven for 30–35 minutes, flipping them halfway through, until they are tender and caramelized at the edges.
5. While the vegetables roast, whisk together the remaining 1 tablespoon of extra virgin olive oil, maple syrup, and apple cider vinegar in a small bowl to create the dressing.
6. Remove the roasted vegetables from the oven and let them cool slightly for 5 minutes to prevent wilting the greens.
7. In a large serving bowl, arrange the fresh baby arugula as a base.
8. Top the arugula with the warm roasted vegetables, distributing them evenly.
9. Drizzle the maple-cider dressing over the salad, using just enough to lightly coat the ingredients.
10. Garnish the salad with the toasted pecans and crumbled goat cheese, scattering them across the top for visual appeal.
11. Serve immediately while the vegetables are still warm.

Remarkably balanced, this salad offers a delightful contrast between the soft, sweet roasted vegetables and the peppery bite of arugula. The creamy goat cheese and crunchy pecans add layers of texture, while the maple dressing ties everything together with a subtle sweetness. For a creative twist, try serving it alongside grilled chicken or as a festive side dish at your next dinner party.

Butternut Squash and Sweet Potato Enchiladas

Beneath the crisp, golden tortilla blanket lies a vibrant autumnal treasure—roasted butternut squash and sweet potato, mingled with aromatic spices and enveloped in a rich, smoky enchilada sauce, creating a dish that is as comforting as it is sophisticated.

Serving: 6 | Pre Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

– 1 medium butternut squash, peeled and cubed into ½-inch pieces
– 2 large sweet potatoes, peeled and cubed into ½-inch pieces
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon finely ground sea salt
– ½ teaspoon freshly cracked black pepper
– 1 teaspoon fragrant ground cumin
– ½ teaspoon smoky paprika
– 1 small yellow onion, finely diced
– 2 cloves fresh garlic, minced
– 1 (15-ounce) can fire-roasted diced tomatoes
– 1 (4-ounce) can mild diced green chiles
– 2 cups shredded Monterey Jack cheese
– 12 (6-inch) corn tortillas
– 1 cup homemade or high-quality store-bought red enchilada sauce
– ¼ cup fresh cilantro, chopped
– ½ cup crumbled cotija cheese

Instructions

1. Preheat your oven to 425°F and line a large baking sheet with parchment paper.
2. In a large bowl, toss the cubed butternut squash and sweet potatoes with the extra virgin olive oil, sea salt, black pepper, cumin, and paprika until evenly coated.
3. Spread the vegetables in a single layer on the prepared baking sheet and roast for 20–25 minutes, until tender and lightly caramelized at the edges.
4. While the vegetables roast, heat a drizzle of olive oil in a skillet over medium heat and sauté the diced onion for 5–7 minutes, until translucent and fragrant.
5. Add the minced garlic to the skillet and cook for 1 minute, just until aromatic, to prevent burning.
6. Stir in the fire-roasted diced tomatoes and mild green chiles, simmering for 5 minutes to meld the flavors, then remove from heat.
7. Gently fold the roasted vegetables into the tomato mixture, along with 1 cup of the shredded Monterey Jack cheese.
8. Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, which makes them pliable and less likely to crack.
9. Spread ½ cup of the red enchilada sauce evenly across the bottom of a 9×13-inch baking dish.
10. Spoon about ⅓ cup of the vegetable filling onto each tortilla, roll tightly, and place seam-side down in the dish.
11. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are fully covered to prevent drying out.
12. Sprinkle the remaining 1 cup of Monterey Jack cheese evenly over the top.
13. Bake uncovered at 375°F for 20–25 minutes, until the cheese is bubbly and the edges are lightly golden.
14. Let the enchiladas rest for 5 minutes after baking to allow the filling to set for easier serving.
15. Garnish with the chopped fresh cilantro and crumbled cotija cheese before serving.

Kaleidoscopic in flavor, these enchiladas offer a delightful contrast of creamy, spiced filling against the tender bite of corn tortillas. For a festive presentation, serve alongside a crisp jicama slaw or a dollop of cool avocado crema to balance the smoky warmth.

Butternut Squash and Sweet Potato Pancakes

On a crisp winter morning, few dishes capture the essence of the season quite like these golden, savory pancakes. Blending the earthy sweetness of butternut squash with the creamy depth of sweet potato, they offer a comforting yet sophisticated twist on a breakfast classic, perfect for a leisurely holiday brunch or a festive family gathering.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 15 minutes

Ingredients

– 1 cup of roasted butternut squash, mashed until smooth and velvety
– 1 cup of baked sweet potato, peeled and mashed to a creamy consistency
– 2 large farm-fresh eggs, lightly beaten
– 1/2 cup of all-purpose flour, sifted for a light texture
– 1/4 cup of finely grated Parmesan cheese, aged for a nutty flavor
– 2 tablespoons of rich extra virgin olive oil, plus more for frying
– 1 teaspoon of finely ground black pepper, freshly cracked
– 1/2 teaspoon of sea salt, finely ground
– 2 tablespoons of fresh chives, finely chopped for a bright garnish

Instructions

1. In a large mixing bowl, combine the mashed butternut squash and sweet potato until fully incorporated.
2. Add the lightly beaten farm-fresh eggs to the squash mixture, stirring gently to create a cohesive base.
3. Gradually fold in the sifted all-purpose flour, mixing just until no dry streaks remain to avoid overworking the batter.
4. Stir in the finely grated Parmesan cheese, finely ground black pepper, and finely ground sea salt until evenly distributed.
5. Heat 1 tablespoon of rich extra virgin olive oil in a non-stick skillet over medium heat until it shimmers, about 2 minutes.
6. Spoon 1/4-cup portions of the batter into the skillet, flattening slightly with the back of a spoon to form 3-inch rounds.
7. Cook the pancakes for 3-4 minutes per side, or until golden brown and crisp at the edges, adjusting heat as needed to prevent burning.
8. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil, repeating with remaining batter and adding more rich extra virgin olive oil as necessary.
9. Garnish the warm pancakes with the finely chopped fresh chives just before serving.
As you take the first bite, the exterior offers a satisfying crispness that gives way to a tender, moist interior, with the natural sweetness of the vegetables balanced by the savory notes of Parmesan and pepper. Serve these pancakes stacked high with a dollop of crème fraîche or alongside a simple arugula salad for a complete meal that celebrates winter’s bounty.

Butternut Squash and Sweet Potato Chili

Radiant autumn flavors find their ultimate expression in this soul-warming chili, where the natural sweetness of roasted squash and sweet potato melds beautifully with smoky spices and hearty beans. This vegetarian masterpiece offers a deeply satisfying, complex bowl that is both elegant enough for a dinner party and comforting for a cozy weeknight. Its rich, velvety texture and layered warmth make it an instant seasonal classic.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes

Ingredients

– 2 tablespoons rich extra virgin olive oil
– 1 large yellow onion, finely diced
– 4 cloves fresh garlic, minced
– 1 medium butternut squash, peeled and cut into ½-inch cubes
– 1 large sweet potato, peeled and cut into ½-inch cubes
– 2 tablespoons smoky chili powder
– 1 tablespoon ground cumin
– 1 teaspoon sweet paprika
– 1 (28-ounce) can crushed San Marzano tomatoes
– 4 cups robust vegetable broth
– 2 (15-ounce) cans dark red kidney beans, drained and rinsed
– 1 (15-ounce) can black beans, drained and rinsed
– Kosher salt
– Freshly ground black pepper
– For garnish: creamy avocado slices, sharp shredded cheddar cheese, fresh cilantro leaves

Instructions

1. Preheat your oven to 425°F (220°C).
2. On a large, rimmed baking sheet, toss the cubed butternut squash and sweet potato with 1 tablespoon of the extra virgin olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of freshly ground black pepper until evenly coated.
3. Roast the vegetables for 25-30 minutes, stirring once halfway through, until they are tender and caramelized at the edges.
4. Meanwhile, heat the remaining 1 tablespoon of extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium heat.
5. Add the finely diced yellow onion and cook, stirring occasionally, for 6-8 minutes until softened and translucent.
6. Stir in the minced fresh garlic and cook for 1 minute until fragrant.
7. Add the smoky chili powder, ground cumin, and sweet paprika to the pot, toasting the spices with the onions and garlic for 1 minute to unlock their full aroma.
8. Pour in the can of crushed San Marzano tomatoes and the robust vegetable broth, stirring to combine.
9. Bring the mixture to a gentle simmer, then reduce the heat to medium-low.
10. Carefully add the roasted butternut squash and sweet potato to the pot.
11. Gently stir in the drained and rinsed dark red kidney beans and black beans.
12. Let the chili simmer uncovered for 20 minutes, allowing the flavors to meld and the liquid to reduce slightly to a thicker consistency.
13. Season the chili with additional kosher salt and freshly ground black pepper as needed.
14. Ladle the hot chili into bowls.
15. Garnish each serving with creamy avocado slices, a sprinkle of sharp shredded cheddar cheese, and a few fresh cilantro leaves.

You’ll find the finished chili boasts a wonderfully thick, almost stew-like body where the tender vegetables hold their shape. The flavor profile is a masterful balance of earthy sweetness from the roast, a deep, smoky warmth from the spices, and a bright acidity from the tomatoes. For a delightful twist, serve it over a bed of creamy polenta or scoop it up with warm, crusty bread for the ultimate comforting experience.

Butternut Squash and Sweet Potato Stuffed Peppers

Luminous with autumnal warmth, these stuffed peppers transform humble vegetables into a stunning centerpiece. A velvety filling of roasted butternut squash and sweet potato, fragrant with sage and nutmeg, nestles inside vibrant bell peppers for a dish that is as nourishing as it is beautiful. This elegant yet approachable recipe celebrates the season’s bounty with a sophisticated, comforting flair.

Serving: 4 | Pre Time: 20 minutes | Cooking Time: 55 minutes

Ingredients

– 4 large, vibrant red bell peppers
– 2 cups peeled and diced butternut squash (1/2-inch cubes)
– 1 cup peeled and diced sweet potato (1/2-inch cubes)
– 2 tablespoons rich extra virgin olive oil, divided
– 1/2 cup finely diced yellow onion
– 2 cloves fresh garlic, minced
– 1 teaspoon finely chopped fresh sage
– 1/4 teaspoon freshly grated nutmeg
– 1/2 cup creamy, full-fat ricotta cheese
– 1/4 cup freshly grated Parmesan cheese
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly cracked black pepper
– 1/4 cup low-sodium vegetable broth

Instructions

1. Preheat your oven to 400°F (200°C) and line a large, rimmed baking sheet with parchment paper.
2. Toss the diced butternut squash and sweet potato with 1 tablespoon of the extra virgin olive oil, 1/4 teaspoon of the sea salt, and the black pepper on the prepared baking sheet.
3. Roast the vegetables for 25-30 minutes, stirring once halfway through, until they are tender and caramelized at the edges.
4. While the vegetables roast, carefully slice the tops off the bell peppers and remove all seeds and membranes from the interiors.
5. Place the hollowed peppers upright in a baking dish just large enough to hold them snugly.
6. Heat the remaining 1 tablespoon of olive oil in a medium skillet over medium heat.
7. Sauté the diced yellow onion for 5-7 minutes, until it becomes soft and translucent.
8. Add the minced garlic and chopped sage to the skillet and cook for 1 more minute, just until fragrant.
9. Transfer the roasted squash and sweet potato to a large mixing bowl.
10. Add the sautéed onion mixture, ricotta cheese, Parmesan cheese, remaining 1/4 teaspoon sea salt, and grated nutmeg to the bowl.
11. Gently fold all ingredients together until just combined, being careful not to overmix and crush the roasted vegetables.
12. Evenly divide the filling among the four prepared bell peppers, packing it gently into each cavity.
13. Pour the vegetable broth into the bottom of the baking dish around the peppers.
14. Cover the dish tightly with aluminum foil and bake for 25 minutes.
15. Remove the foil and continue baking for an additional 10-15 minutes, until the peppers are tender and the filling is heated through with a lightly golden top.
16. Let the stuffed peppers rest in the dish for 5 minutes before serving to allow the filling to set.

Delicate and tender, the roasted pepper shell yields to a luxuriously creamy, subtly sweet filling with earthy notes from the sage and nutmeg. For a striking presentation, serve each pepper atop a swirl of garlicky wilted spinach or alongside a simple arugula salad dressed with a bright lemon vinaigrette to cut through the richness.

Butternut Squash and Sweet Potato Coconut Curry Soup

Zestfully welcoming the winter season, this Butternut Squash and Sweet Potato Coconut Curry Soup is a velvety, aromatic embrace in a bowl. It masterfully balances the earthy sweetness of roasted squash and potatoes with the warm, complex spices of curry and the luxurious creaminess of coconut milk. This elegant, one-pot wonder is both nourishing comfort food and a sophisticated centerpiece for any holiday table.

Serving: 6 | Pre Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

– 2 tablespoons of fragrant coconut oil
– 1 large yellow onion, finely diced
– 3 cloves of aromatic garlic, minced
– 1 tablespoon of freshly grated ginger
– 2 tablespoons of vibrant red curry paste
– 1 teaspoon of ground turmeric
– 1 teaspoon of ground cumin
– 4 cups of rich vegetable broth
– 1 medium butternut squash (about 2 lbs), peeled, seeded, and cubed into 1-inch pieces
– 2 medium sweet potatoes (about 1 lb), peeled and cubed into 1-inch pieces
– 1 (13.5-ounce) can of full-fat coconut milk
– 1 tablespoon of fresh lime juice
– 1 teaspoon of fine sea salt
– ¼ teaspoon of freshly cracked black pepper
– Fresh cilantro leaves, for garnish

Instructions

1. Heat the fragrant coconut oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering, about 2 minutes.
2. Add the finely diced yellow onion and cook, stirring occasionally, until translucent and soft, about 8 minutes.
3. Stir in the minced aromatic garlic and freshly grated ginger, cooking for 1 minute until fragrant. Tip: Ensure the garlic does not brown to prevent bitterness.
4. Add the vibrant red curry paste, ground turmeric, and ground cumin to the pot, stirring constantly for 1 minute to toast the spices and deepen their flavors.
5. Pour in the rich vegetable broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
6. Add the cubed butternut squash and sweet potatoes to the broth, ensuring they are fully submerged.
7. Bring the mixture to a boil over high heat, then immediately reduce the heat to maintain a gentle simmer.
8. Cover the pot and simmer for 25 minutes, or until the squash and potatoes are completely tender when pierced with a fork.
9. Carefully transfer the hot soup in batches to a high-powered blender. Tip: Fill the blender only halfway and hold the lid firmly with a towel to prevent steam pressure from causing spills.
10. Blend each batch on high speed until perfectly smooth and velvety, about 1 minute per batch.
11. Return all blended soup to the clean pot and place it over low heat.
12. Stir in the full-fat coconut milk, fresh lime juice, fine sea salt, and freshly cracked black pepper until fully incorporated and heated through, about 3 minutes. Tip: Do not let the soup boil after adding the coconut milk to preserve its creamy texture.
13. Ladle the soup into warm bowls and garnish generously with fresh cilantro leaves.

Yielding a luxuriously silken texture, each spoonful delivers a harmonious blend of sweet, savory, and subtly spicy notes. For a stunning presentation, drizzle with a swirl of coconut milk and top with toasted pumpkin seeds or a sprinkle of red pepper flakes. This soup pairs beautifully with crusty sourdough bread or can be elegantly served in small cups as a festive appetizer.

Butternut Squash and Sweet Potato Pizza with Caramelized Onions

Heralding the cozy embrace of winter, this butternut squash and sweet potato pizza with caramelized onions transforms humble roots into a canvas of autumnal elegance. Imagine a crisp, golden crust adorned with velvety roasted vegetables and deeply sweet, slow-cooked onions, finished with a whisper of aromatic herbs. It’s a celebration of seasonal produce that feels both rustic and refined, perfect for a festive gathering or a quiet evening by the fire.

Serving: 4 | Pre Time: 25 minutes | Cooking Time: 35 minutes

Ingredients

– 1 pound store-bought pizza dough, brought to room temperature
– 2 tablespoons rich extra-virgin olive oil, divided
– 1 small butternut squash, peeled and cut into ¼-inch thick half-moons
– 1 medium sweet potato, peeled and cut into ¼-inch thick rounds
– 1 large yellow onion, thinly sliced
– 1 teaspoon coarse kosher salt, divided
– ½ teaspoon freshly cracked black pepper
– 4 ounces creamy goat cheese, crumbled
– 2 tablespoons fresh rosemary leaves, finely chopped
– 1 cup shredded low-moisture mozzarella cheese

Instructions

1. Preheat your oven to 425°F and place a pizza stone or baking sheet inside to heat.
2. In a large bowl, toss the butternut squash and sweet potato with 1 tablespoon of the extra-virgin olive oil, ½ teaspoon of the coarse kosher salt, and the freshly cracked black pepper until evenly coated.
3. Spread the vegetables in a single layer on a parchment-lined baking sheet and roast for 20 minutes, or until tender and lightly caramelized at the edges.
4. While the vegetables roast, heat the remaining 1 tablespoon of extra-virgin olive oil in a large skillet over medium-low heat.
5. Add the thinly sliced yellow onion and cook, stirring occasionally, for 25 minutes until deeply golden brown and sweet, adjusting the heat to prevent burning.
6. Tip: For the most flavorful caramelized onions, resist the urge to stir too frequently, allowing them to develop a fond.
7. On a lightly floured surface, stretch the room-temperature pizza dough into a 12-inch round.
8. Carefully transfer the dough to the preheated pizza stone or baking sheet and par-bake for 5 minutes to set the crust.
9. Remove the crust from the oven and evenly scatter the shredded low-moisture mozzarella cheese over the surface.
10. Arrange the roasted butternut squash and sweet potato over the cheese, followed by the caramelized onions.
11. Sprinkle the crumbled creamy goat cheese and finely chopped fresh rosemary leaves evenly over the top.
12. Tip: For a crispier crust, ensure your oven and pizza stone are fully preheated before baking.
13. Return the pizza to the oven and bake for 10-12 minutes, until the cheese is bubbly and the crust is golden brown.
14. Remove from the oven and let rest for 5 minutes before slicing.
15. Tip: Letting the pizza rest allows the cheeses to set slightly, making for cleaner slices.

Kaleidoscopic in flavor, each slice offers a delightful contrast: the crisp, chewy crust against the creamy, tender vegetables and the tangy pop of goat cheese. The caramelized onions melt into a jammy sweetness that balances the earthy squash and potato beautifully. Consider serving it alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness, or pair it with a glass of crisp white wine for a complete, elegant meal.

Butternut Squash and Sweet Potato Muffins

A delightful twist on classic muffins, these Butternut Squash and Sweet Potato Muffins transform humble autumn produce into an elegant, subtly sweet treat perfect for cozy mornings or afternoon gatherings. Their warm, golden hue and tender crumb make them as visually appealing as they are delicious, offering a sophisticated yet comforting flavor profile that celebrates the season’s bounty.

Serving: 12 | Pre Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

– 1 cup roasted butternut squash puree, velvety smooth
– 1 cup roasted sweet potato puree, rich and caramelized
– 2 large farm-fresh eggs, lightly beaten
– 1/2 cup pure maple syrup, dark and robust
– 1/3 cup melted unsalted butter, golden and fragrant
– 1 teaspoon pure vanilla extract, aromatic
– 2 cups all-purpose flour, finely sifted
– 1 teaspoon baking soda, fresh and active
– 1/2 teaspoon baking powder, aluminum-free
– 1 teaspoon ground cinnamon, warm and fragrant
– 1/2 teaspoon ground nutmeg, freshly grated
– 1/4 teaspoon fine sea salt
– 1/2 cup chopped pecans, lightly toasted

Instructions

1. Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners.
2. In a large mixing bowl, whisk together the velvety smooth butternut squash puree, rich caramelized sweet potato puree, lightly beaten farm-fresh eggs, dark robust maple syrup, golden fragrant melted butter, and aromatic vanilla extract until fully combined and glossy.
3. In a separate medium bowl, sift together the finely sifted all-purpose flour, fresh active baking soda, aluminum-free baking powder, warm fragrant ground cinnamon, freshly grated ground nutmeg, and fine sea salt to ensure even distribution and a light texture.
4. Gently fold the dry ingredients into the wet mixture using a spatula, mixing just until no flour streaks remain to avoid overmixing, which can lead to dense muffins.
5. Fold in the lightly toasted chopped pecans until evenly distributed throughout the batter.
6. Divide the batter evenly among the 12 prepared muffin cups, filling each about 3/4 full to allow for proper rising.
7. Bake in the preheated oven at 375°F for 22-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean with no wet batter clinging to it.
8. Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes to set their structure before transferring them to a wire rack.
9. Transfer the muffins to a wire rack to cool completely for about 30 minutes, which helps develop their flavor and texture.

Zesty with warm spices and studded with crunchy pecans, these muffins boast a moist, tender crumb that melts in your mouth, offering a perfect balance of earthy sweetness from the squash and potato. Serve them warm with a dollop of whipped honey butter for an indulgent breakfast, or pair with a spiced chai latte for a cozy afternoon snack that highlights their aromatic depth.

Summary

Ultimately, these 19 cozy recipes showcase how butternut squash and sweet potato can transform simple meals into heartwarming comfort food. We hope you find a new favorite to try! Don’t forget to leave a comment telling us which recipe you loved most and share this roundup on Pinterest to spread the warmth.

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