Roasted Butternut Squash & Sweet Peppers with Rosemary

Roasted Butternut Squash & Sweet Peppers with Rosemary

This warm, oven-roasted vegetable dish is cozy, colorful, and deeply flavorful. Naturally sweet butternut squash and mini peppers caramelize in the oven with onions, garlic, and rosemary, then can be finished with optional touches like maple syrup, balsamic, feta, or chili flakes. Perfect as a fall or winter side dish, grain bowl base, or simple vegetarian main.

Course Side Dish, vegetable

Cuisine American

Diet Vegetarian

Keyword butternut squash, fall side dish, roasted vegetables, sheet pan recipe,, sweet peppers, winter vegetables

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 154kcal

Author angela@mealstreetkitchen

Equipment

Large mixing bowl
Cutting board
Chef’s knife
Large rimmed sheet pan
Spatula or tongs

Ingredients

1 medium butternut squash peeled, seeded, and cut into 1-inch cubes
8 mini sweet peppers mixed colors, stemmed, seeded, and cut into chunks
2 small red or yellow onions peeled and cut into wedges
2 cloves garlic minced
2 –3 tablespoons olive oil
Kosher salt to taste
Freshly ground black pepper to taste
1 –2 teaspoons fresh rosemary finely chopped

Optional Warm Flavor Boosts

1 –2 teaspoons maple syrup
1 tablespoon balsamic vinegar or balsamic glaze
¼ –½ teaspoon red chili flakes
½ teaspoon smoked paprika
½ teaspoon ground cumin or coriander
¼ cup crumbled feta or goat cheese for finishing
1 tablespoon toasted pumpkin seeds or walnuts

Instructions

Preheat the oven to 425°F.
In a large bowl, combine the butternut squash, sweet peppers, onions, and garlic. Drizzle with olive oil and toss until evenly coated. Season generously with salt, black pepper, and rosemary. Add any dry optional flavor boosts (maple syrup, spices, or chili flakes) at this stage and toss again.
Spread the vegetables in a single layer on a large sheet pan, leaving space between pieces so they roast rather than steam. Roast for 35–40 minutes, stirring once halfway through, until tender and caramelized at the edges.
Remove from the oven and, if desired, drizzle with balsamic vinegar or glaze. Finish with crumbled feta or goat cheese and toasted seeds or nuts while warm.

Notes

• For best browning, avoid overcrowding the pan—use two pans if needed.
• This dish pairs beautifully with roasted chicken, sausage, or as a base for grain bowls with farro or quinoa.
• Leftovers keep well in the refrigerator for up to 4 days and freeze nicely once fully cooled.
• Swap rosemary for thyme or sage for a slightly different seasonal flavor.

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