Roasted Sweet Potatoes, Squash, & Apples
This post and its photos may contain affiliate links. As an Amazon associate I earn from qualifying purchases. If you make a purchase through these links, I may receive a small commission at no extra cost to you!
These quick and easy Roasted Sweet Potatoes, Squash, and Apples make a delicious and healthy Thanksgiving side dish!
Thanksgiving is just around the corner, and I am always looking to experiment and try new side dishes to go alongside the turkey, stuffing, and mashed potatoes. This year I really wanted to create a healthy side dish since many of the other sides are high in calories, and I wanted something extra delicious. I combined sweet potatoes, squash, apples, and onions for an easy oven-roasted side dish that’s packed full of seasonal flavor and is sure to be a huge hit with your Thanksgiving guests!
This parchment-lined sheet pan is enough to feed 4-6 people and contains half of a large onion, one honeynut squash, one large apple, and an extra large sweet potato. Feel free to vary the amounts and ratios or to play around with different flavor combinations to suit your personal taste. Carrots would be a great addition to the mix, and butternut or acorn squash can be substituted for the honeynut squash.
Drizzle with olive oil, top with salt, pepper, and rosemary, and bake at 400 degrees for 20-25 minutes – easy peasy!
If you’re serving a large crowd, it’s really easy to double or triple this recipe. Just make sure that the fruits and veggies are in one even layer on the sheet pan, and cook them in batches until lightly browned and roasted. This healthy sweet and savory side dish always disappears quickly, so you may want to double or triple the recipe even if you’re NOT serving a large crowd!
Roasted Sweet Potatoes, Squash, & Apples
What You’ll Need:
- 1 Extra Large Sweet Potato
- 1 Large Apple
- 1/2 Large Onion white or yellow
- 1 Honeynut Squash or 1/2 Butternut Squash
- 2 Tbsp. Olive Oil
- 1 tsp. Dried Rosemary
- Salt and Pepper to taste
Instructions:
- Preheat oven to 400 degrees and line a baking sheet with parchment paper.
- Chop sweet potatoes, squash, onion, and apple into bite-sized pieces and place on baking sheet.
- Drizzle with olive oil and top with salt, pepper, and rosemary.
- Bake for 20-25 minutes or until the vegetables are lightly browned on the edges.
- Garnish with fresh rosemary.
Check out these yummy Thanksgiving Dishes from my #CreativeFoodies friends:
Thanksgiving Stuffing Cups from Play Party Plan | Individual Sweet Potato Casserole from Printable Crush | Cranberry Dip from Mom Endeavors | Easy Crock Pot Fried Apples from A Night Owl Blog | Honey Glazed Brussels Sprouts from Spaceships and Laserbeams | Coconut Curry Pumpkin Soup from Ashlee Marie | Maple Sweet Potato Casserole in a Jar from Mommy Hates Cooking | Roasted Brussels Sprouts, Butternut Squash, and Pecan Salad from The Idea Room | Caramel Apple Crisp from Two-Twenty-One | Pumpkin Cinnamon Rolls from See Vanessa Craft
If you like this recipe, don’t forget to pin it!
You May Also Like:
Green Bean Casserole Thanksgiving Side Dish
Printable Thanksgiving Coloring & Activity Book for Kids
Eat, Drink, & Be Thankful Printable
30 Fun Ideas for the Thanksgiving Kids’ Table
Heidi Kundin has captivated the hearts of millions with her colorful and inspiring approach to crafting, celebrations, and family fun. With over 15 years of experience, Heidi’s website has become a must-visit destination for those seeking quick and easy creative ideas and last-minute solutions. Her warm personality shines through her posts, inviting readers to join her on a creative journey that’s fun, rewarding, and achievable.
Made this dish for Thanksgiving dinner and it was so good! Even someone who said she was not a sweet potato fan liked it. Added extra 1/2 apple and use all of a medium butternut squash.
Will make this again for sure!
I had some leftover random food that needed to be used and this recipe was perfect for that! I followed the recipe exactly (other than the fresh rosemary garnish), and my husband and I ate it right off the baking sheet it was so good! It never made it to our plates. I was worried it wouldn’t have enough flavor with so few spices but it was PERFECT! The natural flavors paired so well and really came through. I’m making some for our Halloween party this week.
This is exactly what happens in our house every time, too! LOL! I’m glad you enjoyed it!
An update: the vegies turned out great! I used poultry seasoning, which contains rosemary and other spices. Also added a mix of dried thyme, ground coriander seed, tarragon and a little ginger plus salt and pepper. Smelled so good while cooking! When I tasted them, I though they needed just a little something either sweet or tangy so I went with tangy and added a little Persian dried lime and Tajin. Perfect! DH loved them and they were a hit at the party! I was elated to be able to use excess food I had without having to go out and buy something else! Thank you again for sharing!
I have to bring a vegetable to Thanksgiving. I have so much food at home and didn’t want to go to store. Set out what I have to work with: squash, sweet potato, onion, and apples. Googled best squash sweet potato recipe and found this! Looks delicious! It’s so funny, you include exactly the ingredients I have! Except Rosemary. I will substitute poultry seasoning. Thank you! (I am also bringing a Nappa cabbage salad because I have ingredients for that as well. )
Do you leave the skin/rind on the squash? Or how do I remove it prior to roasting? Thanks
I peel my squash with a potato peeler before cubing it.
I love sweet potato-anything, so I’m good time of year for me, and this looks wonderful with squash and would never have thought about using apples, but seems like a good flavor/texture balance here, thank you for this!