Cinnamon sweet potato and squash is an easy holiday side dish to pair with any meal. Butternut squash and sweet potato are roasted with simple seasonings and cinnamon.
Serve with chicken, beef, ham or roasted turkey for a flavorful side dish.
Easy Side Dish Using Sweet Potatoes
- Looking for a simple dish that pairs with almost anything? This recipe is it!
- Sweet potato and butternut squash play nicely together. If you cut them the same size, they will cook beautifully.
- Both veggies have a hint of sweetness and taste delicious when sprinkled with cinnamon.
- It’s a side dish that’s perfect for a Thanksgiving turkey, Christmas ham or any other meal in between. Serve with a roasted chicken, steak, pork or fish.
- We love roasting vegetables! For more easy recipes try our roasted root vegetables with pomegranate, cooking root vegetables with roasted chicken, or easy sheet pan meal of chicken thighs with root vegetables.
Recipe Ingredients
- BUTTERNUT SQUASH: You’ll need 3 cups of chopped butternut squash.
- SWEET POTATO: You’ll need 3 cups of chopped sweet potato.
- COOKING OIL: I use avocado oil because it has a high smoke point, which is great for baking vegetables.
- CINNAMON: The cinnamon adds an extra hint of sweetness and the most wonderful fragrance as these root veggies roast in the oven.
How To Make Cinnamon Sweet Potato Squash
Just chop, toss and bake! Here’s a quick overview with full instructions in the recipe card at the bottom of this post.
- Peel and chop the butternut squash and sweet potato. Mix the cinnamon, cooking oil and salt in a bowl. Drizzle over top of the veggies and toss until evenly coated.
- Bake for just under an hour until soft when poked with a fork.
Leftover cinnamon sweet potato squash can be stored in an airtight container in the fridge for up to 1 week. These can be reheated in the microwave or in the oven. I love to serve leftover roasted vegetables along with rice in a simple bowl meal similar to our sweet potato taco bowl.
Recipe Tips
- Be sure to cut the veggies into similar-sized pieces. This way everything will cook evenly.
- Smaller pieces will cook faster. Check for doneness by poking with a fork.
- You can add an optional sprinkle of brown sugar or coconut sugar to give an extra bit of sweetness.
More Sweet Potato Recipes
- Sweet Potato Casserole with pineapple and marshmallows is sweet and tasty.
- Sweet Potato Shepherd’s Pie is healthier with hidden vegetables.
- Easy Mashed Sweet Potatoes are so simple. I serve this recipe with every holiday meal.
- Sweet Potato Lentil Pumpkin Soup is healthy and comforting on chilly days.
- Chicken Thighs with sweet potatoes and tomatoes for a quick one-pot meal idea.
Cinnamon Sweet Potato and Squash
An easy side dish to pair with any meal. Serve with a holiday feast or just a regular weeknight dinner.
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Servings: 6 servings
Ingredients
- 3 cups butternut squash - peeled and cubed
- 3 cups sweet potato - peeled and cubed
- 3 Tbsp cooking oil - I used avocado oil
- 1 Tbsp cinnamon
- ½ tsp salt
Instructions
- Preheat the oven to 400°F.
- In a bowl, mix together the cooking oil, cinnamon and salt.
- Add the chopped sweet potato and squash to a baking dish. Drizzle the cinnamon sauce overtop and toss together.
- Bake for 45-50 minutes flipping half way. Squash and sweet potato are done when they're soft when poked with a fork.
Recipe Notes:
- Be sure to cut the veggies into similar-sized pieces. This way everything will cook evenly.
- Smaller pieces will cook faster. Check for doneness by poking with a fork.
- You can add an optional sprinkle of brown sugar or coconut sugar to give an extra bit of sweetness.
Nutrition
Calories: 152kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 233mg | Potassium: 476mg | Fiber: 4g | Sugar: 4g | Vitamin A: 16879IU | Vitamin C: 16mg | Calcium: 67mg | Iron: 1mg
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