Maple Roasted

Butternut Squash

& Sweet Potatoes

November 25 2019 

When I ask you what's most important when it comes to cooking, what I hear most is simple.  You want recipes without a million steps, and with only a few ingredients (most of which are already in your pantry).  That's what you want, but you want flavor and visual appeal as well.

This recipe, for Maple Roasted Butternut Squash & Sweet Potatoes is the perfect side dish for any main course.  It's naturally vegan and with some grains or legumes could be made into a delicious main course.

You start by combining all the ingredients in a large bowl and then spread on a baking sheet.  Easy, right?!  Roast, add spinach, and poof!  You're done!

It's hard to beat this recipe for simplicity, deliciousness and visual appeal!


Maple Roasted Butternut Squash

& Sweet Potatoes


Makes 6 servings


1 small butternut squash, peeled, seeded, and cut into 1/2-inch cubes

1 large sweet potato, peeled and cut into 1/2-inch cubes 

2 tablespoons butter, melted 

1 tablespoon olive oil 

1 tablespoon pure maple syrup 

1 tablespoon fresh thyme 

1/2 teaspoon salt 

1/4 teaspoon freshly ground pepper 

3 ounces fresh baby spinach 

Garnish: Cracked black pepper & Kosher salt


Preheat oven to 450°F.  Toss together first 8 ingredients in a large bowl until vegetables are evenly coated. Spread in a single layer on 2 sheet pans.


Roast, stirring once halfway through cook time, at 450° for 30 minutes or until edges of vegetables are light brown and tender when pierced with the tip of a knife.


Remove pan from oven. Add spinach to pan; toss gently with vegetable mixture until spinach is slightly wilted. Garnish, if desired, and serve warm or at room temperature. 


Chef's Note:  When roasting vegetables, take care not to crowd your pan or else the vegetables will steam instead of caramelizing and browning around the edges.

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© 2019 by the Fancy Pants Kitchen  with the help of Rebecca Shellhamer WIX EXPERT