20 Delicious Butternut Squash and Sweet Potato Recipes for Fall

There’s nothing quite like the cozy embrace of fall flavors, and butternut squash and sweet potatoes are the season’s shining stars. Whether you’re craving a quick weeknight dinner or a hearty comfort dish, these versatile veggies are here to delight your taste buds. Dive into our roundup of 20 delicious recipes that celebrate the best of autumn’s bounty—your next favorite meal awaits!

Roasted Butternut Squash and Sweet Potato Soup

Venturing into the world of homemade soups can be both rewarding and comforting, especially when you start with this Roasted Butternut Squash and Sweet Potato Soup. This guide will walk you through each step, ensuring a delicious outcome every time.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 2 medium sweet potatoes, peeled and cubed (about 2 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 4 cups vegetable broth (adjust for desired thickness)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt and pepper to taste (start with 1/2 tsp salt)
• 1/2 cup coconut milk (for creaminess, optional)

Instructions

1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
2. In a large bowl, toss the butternut squash and sweet potato cubes with 1 tbsp olive oil, 1/2 tsp salt, and a pinch of pepper until evenly coated. Spread them out on the prepared baking sheet in a single layer.
3. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized at the edges, stirring halfway through for even cooking.
4. While the vegetables roast, heat the remaining 1 tbsp olive oil in a large pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes, stirring occasionally.
5. Add the minced garlic, ground cumin, and smoked paprika to the pot. Cook for another minute until fragrant, stirring constantly to prevent burning.
6. Add the roasted vegetables and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes to allow the flavors to meld.
7. Use an immersion blender to puree the soup until smooth. Alternatively, carefully transfer the soup in batches to a blender and blend until smooth, then return to the pot.
8. Stir in the coconut milk if using, and adjust the seasoning with additional salt and pepper if needed. Heat through for another 2 minutes.

A velvety texture and a harmonious blend of sweet and savory flavors make this soup a standout. Serve it with a drizzle of coconut milk and a sprinkle of smoked paprika for an elegant touch, or pair with crusty bread for a satisfying meal.

Butternut Squash and Sweet Potato Curry

Zesty flavors come together in this comforting butternut squash and sweet potato curry, perfect for a cozy night in. This dish is a vibrant blend of sweet and savory, with a creamy texture that’s sure to please.

Ingredients

• 1 tbsp coconut oil (or any neutral oil)
• 1 medium onion, diced (about 1 cup)
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp curry powder (adjust to taste)
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional for heat)
• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 1 large sweet potato, peeled and cubed (about 2 cups)
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat the coconut oil in a large pot over medium heat until shimmering.
2. Add the diced onion and sauté until translucent, about 5 minutes, stirring occasionally.
3. Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add the curry powder, turmeric, and cayenne pepper, stirring to coat the onions and spices evenly.
5. Introduce the butternut squash and sweet potato cubes to the pot, stirring to mix with the spices.
6. Pour in the coconut milk and vegetable broth, bringing the mixture to a gentle boil.
7. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the vegetables are tender.
8. Season with salt to taste, then remove from heat.
9. Garnish with fresh cilantro before serving.

Buttery soft vegetables meld beautifully with the rich, spiced coconut broth in this curry. Serve it over a bed of fluffy rice or with warm naan bread to soak up every last drop.

Sweet Potato and Butternut Squash Casserole

Now, let’s dive into creating a comforting and flavorful dish that’s perfect for any season. This recipe combines the natural sweetness of sweet potatoes and butternut squash with a creamy texture, making it a hit at any dinner table.

Ingredients

• 2 cups peeled and cubed sweet potatoes (about 1 medium)
• 2 cups peeled and cubed butternut squash (about 1 small)
• 1/4 cup unsalted butter, melted (or coconut oil for a dairy-free option)
• 1/4 cup brown sugar (adjust to taste)
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/2 cup heavy cream (or coconut cream for a dairy-free option)
• 1/2 cup shredded cheddar cheese (optional for topping)

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
2. In a large pot, boil the sweet potatoes and butternut squash in enough water to cover them until tender, about 15 minutes. Tip: Pierce a piece with a fork to check for doneness; it should slide off easily.
3. Drain the water and return the vegetables to the pot. Mash them until smooth. Tip: For a smoother texture, use a hand mixer or food processor.
4. Stir in the melted butter, brown sugar, cinnamon, and nutmeg until well combined. Gradually add the heavy cream, mixing until the desired consistency is reached. Tip: The mixture should be creamy but not too runny.
5. Transfer the mixture to the prepared baking dish. If using, sprinkle the shredded cheddar cheese evenly over the top.
6. Bake in the preheated oven for 25 minutes, or until the top is lightly golden and the edges are bubbly.

Combining the creamy texture of the mashed vegetables with the subtle sweetness and warmth of cinnamon and nutmeg, this casserole is a delightful side dish. For a festive touch, top with marshmallows during the last 5 minutes of baking, then broil for a golden finish.

Butternut Squash and Sweet Potato Gnocchi

Discover the perfect blend of sweet and savory with this Butternut Squash and Sweet Potato Gnocchi, a dish that promises to delight your palate and impress your dinner guests. Follow these straightforward steps to create a comforting, homemade meal that’s as nutritious as it is delicious.

Ingredients

• 1 cup mashed butternut squash (cooled)
• 1 cup mashed sweet potato (cooled)
• 2 cups all-purpose flour (plus extra for dusting)
• 1 large egg (lightly beaten)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp nutmeg (freshly grated for best flavor)
• 2 tbsp unsalted butter (or any neutral oil)
• 1/4 cup grated Parmesan cheese (for serving)

Instructions

1. In a large mixing bowl, combine the mashed butternut squash, sweet potato, beaten egg, salt, and nutmeg until well mixed.
2. Gradually add the flour to the mixture, stirring until a soft dough forms. Tip: Avoid overmixing to keep the gnocchi light.
3. Turn the dough onto a floured surface and knead gently for about 2 minutes until smooth.
4. Divide the dough into 4 equal parts. Roll each part into a long rope, about 1/2 inch in diameter.
5. Cut each rope into 1-inch pieces. Tip: Use a fork to press lightly on each piece for traditional ridges.
6. Bring a large pot of salted water to a boil. Cook the gnocchi in batches until they float to the top, about 2-3 minutes.
7. In a large skillet, melt the butter over medium heat. Add the cooked gnocchi and sauté until lightly golden, about 2 minutes.

Serve this Butternut Squash and Sweet Potato Gnocchi hot, sprinkled with grated Parmesan cheese. The gnocchi boasts a tender, pillowy texture with a subtly sweet flavor that pairs beautifully with a crisp white wine or a simple sage butter sauce.

Spicy Butternut Squash and Sweet Potato Stew

This hearty stew combines the sweetness of butternut squash and sweet potatoes with a kick of spice, perfect for warming up on a chilly evening. Follow these steps to create a comforting bowl that’s both nutritious and flavorful.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp chili powder (adjust to taste)
• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 1 large sweet potato, peeled and cubed (about 2 cups)
• 4 cups vegetable broth
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic, ground cumin, and chili powder, cooking for another minute until fragrant.
4. Add the cubed butternut squash and sweet potato to the pot, stirring to coat with the spices.
5. Pour in the vegetable broth, ensuring the vegetables are just covered. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 25 minutes, or until the vegetables are tender.
7. Season with salt to taste before serving.
8. Garnish with fresh cilantro if desired.

The stew should have a thick, velvety texture with a perfect balance of sweetness and heat. Serve it with a side of crusty bread or over a bed of quinoa for an extra protein boost.

Butternut Squash and Sweet Potato Pie

For a cozy autumn dessert that combines the sweetness of butternut squash and sweet potato, this pie is a delightful choice. Follow these steps to create a pie that’s as nutritious as it is delicious.

Ingredients

• 1 cup mashed butternut squash (roasted and pureed for smoother texture)
• 1 cup mashed sweet potato (boiled and mashed without skins)
• 1/2 cup granulated sugar (adjust to taste)
• 1/4 cup brown sugar (for deeper flavor)
• 2 large eggs (room temperature for better mixing)
• 1/2 cup heavy cream (or coconut milk for a dairy-free option)
• 1 tsp vanilla extract (pure extract for best flavor)
• 1/2 tsp ground cinnamon (freshly ground preferred)
• 1/4 tsp ground nutmeg (adjust to taste)
• 1 unbaked 9-inch pie crust (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large bowl, combine the mashed butternut squash and sweet potato until smooth.
3. Add the granulated sugar, brown sugar, eggs, heavy cream, vanilla extract, cinnamon, and nutmeg to the bowl. Mix until all ingredients are well incorporated.
4. Pour the filling into the unbaked pie crust, spreading it evenly with a spatula.
5. Bake in the preheated oven for 45-50 minutes, or until the filling is set and a toothpick inserted into the center comes out clean.
6. Allow the pie to cool on a wire rack for at least 2 hours before serving to let the flavors meld together.

Zesty and rich, this pie offers a velvety texture with a perfect balance of sweetness and spice. Serve it with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat.

Sweet Potato and Butternut Squash Hash

Let’s dive into creating a comforting and vibrant dish that’s perfect for any meal of the day. This Sweet Potato and Butternut Squash Hash is a delightful way to enjoy the natural sweetness and hearty texture of these two beloved vegetables.

Ingredients

• 1 medium sweet potato, peeled and diced into 1/2-inch cubes (about 2 cups)
• 1 small butternut squash, peeled, seeded, and diced into 1/2-inch cubes (about 2 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (adjust to taste)
• 1/2 tsp smoked paprika (for a subtle smoky flavor)
• 2 cloves garlic, minced (adds a fragrant depth)
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the sweet potato and butternut squash cubes with olive oil, salt, black pepper, and smoked paprika until evenly coated. Tip: Uniformly sized pieces ensure even cooking.
3. Spread the vegetables in a single layer on a baking sheet. Avoid overcrowding to allow for proper roasting. Tip: Use parchment paper for easy cleanup.
4. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until the vegetables are tender and lightly caramelized. Tip: The edges should be slightly crispy for the best texture.
5. In the last 5 minutes of roasting, sprinkle the minced garlic over the vegetables and return to the oven. This prevents the garlic from burning.
6. Remove from the oven and garnish with fresh parsley before serving.

Zesty and satisfying, this hash boasts a perfect balance of sweetness from the vegetables and a smoky hint from the paprika. Serve it alongside a poached egg for a hearty breakfast or as a colorful side dish at dinner.

Butternut Squash and Sweet Potato Risotto

This comforting butternut squash and sweet potato risotto is a creamy, dreamy dish that’s perfect for cozy nights in. Teaching you how to achieve that perfect risotto texture, we’ll walk through each step methodically.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 cup Arborio rice
• 1/2 cup dry white wine (optional, can substitute with broth)
• 4 cups vegetable broth, kept warm
• 1 cup butternut squash, peeled and diced into 1/2-inch cubes
• 1 cup sweet potato, peeled and diced into 1/2-inch cubes
• 1/2 cup grated Parmesan cheese (plus extra for serving)
• 2 tbsp unsalted butter
• Salt and freshly ground black pepper, to taste

Instructions

1. Heat olive oil in a large, deep skillet over medium heat. Add the onion and sauté until translucent, about 5 minutes.
2. Add the garlic and cook for another minute until fragrant.
3. Stir in the Arborio rice, coating it with the oil and onions, and toast for 2 minutes.
4. Pour in the white wine, stirring constantly until the liquid is absorbed.
5. Begin adding the warm vegetable broth, one ladle at a time, stirring frequently and allowing each addition to be absorbed before adding the next.
6. After about 10 minutes of adding broth, stir in the butternut squash and sweet potato.
7. Continue adding broth and stirring until the rice is creamy and al dente, about 20 minutes total.
8. Remove from heat and stir in the Parmesan cheese and butter until melted and creamy.
9. Season with salt and pepper to taste.

Finished with a silky texture and a sweet, nutty flavor, this risotto pairs beautifully with a crisp green salad or a glass of the remaining white wine. For an extra touch of elegance, garnish with a sprinkle of Parmesan and a few fresh sage leaves.

Roasted Butternut Squash and Sweet Potato Salad

For a hearty and healthy dish that’s as nutritious as it is delicious, this roasted butternut squash and sweet potato salad is a perfect choice. It’s a vibrant mix of flavors and textures that will brighten any meal.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 2 cups)
• 2 medium sweet potatoes, peeled and cubed (about 2 cups)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (adjust to taste)
• 1 tbsp maple syrup (for a touch of sweetness)
• 1/4 cup chopped pecans (for crunch)
• 2 cups baby spinach (fresh and washed)
• 1/4 cup crumbled feta cheese (optional for tanginess)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the cubed butternut squash and sweet potatoes with olive oil, salt, and black pepper until evenly coated.
3. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, or until they are tender and lightly caramelized, stirring halfway through for even cooking.
4. Drizzle the maple syrup over the roasted vegetables during the last 5 minutes of cooking for a subtle sweetness.
5. While the vegetables are roasting, toast the chopped pecans in a dry skillet over medium heat for 2-3 minutes, or until fragrant, stirring frequently to prevent burning.
6. In a large serving bowl, combine the roasted vegetables, toasted pecans, and baby spinach. Toss gently to mix.
7. Sprinkle the crumbled feta cheese over the top before serving, if using, for an added layer of flavor.

Now, this salad offers a delightful contrast between the creamy roasted vegetables and the crunchy pecans, with the spinach adding a fresh bite. Serve it warm for a comforting side dish or at room temperature as part of a picnic spread.

Butternut Squash and Sweet Potato Mash

Let’s dive into creating a comforting and vibrant side dish that’s perfect for any season. This butternut squash and sweet potato mash combines the natural sweetness of its main ingredients with a hint of spice for a dish that’s as nutritious as it is delicious.

Ingredients

• 1 medium butternut squash, peeled and cubed (about 3 cups)
• 2 large sweet potatoes, peeled and cubed (about 3 cups)
• 3 tbsp unsalted butter (or olive oil for a dairy-free version)
• 1/4 cup milk (any type, adjust for desired creaminess)
• 1/2 tsp ground cinnamon (add more for extra warmth)
• 1/4 tsp ground nutmeg (freshly grated for best flavor)
• Salt to taste (start with 1/2 tsp)

Instructions

1. Preheat your oven to 400°F (200°C) to roast the vegetables for even sweetness.
2. Spread the cubed butternut squash and sweet potatoes on a baking sheet in a single layer for uniform cooking.
3. Roast for 25-30 minutes, or until the vegetables are fork-tender and slightly caramelized at the edges.
4. Transfer the roasted vegetables to a large mixing bowl. Add the butter, milk, cinnamon, nutmeg, and salt.
5. Using a potato masher or fork, mash the mixture to your desired consistency. For a smoother texture, a hand blender can be used.
6. Taste and adjust the seasoning if necessary, adding more salt or spices to suit your preference.

Ultimate comfort in a bowl, this mash boasts a velvety texture with a sweet and spicy flavor profile. Serve it as a side to roasted meats or spoon it over a warm grain bowl for a hearty meal.

Sweet Potato and Butternut Squash Pancakes

Just when you thought pancakes couldn’t get any more comforting, these Sweet Potato and Butternut Squash Pancakes come along to prove you wrong. Perfect for a cozy morning, this recipe combines the natural sweetness of root vegetables with the fluffy texture we all love in pancakes.

Ingredients

• 1 cup mashed sweet potato (cooled, for easier mixing)
• 1 cup mashed butternut squash (cooled, same as above)
• 1 1/2 cups all-purpose flour (or gluten-free blend for dietary needs)
• 2 tbsp brown sugar (adjust to sweetness preference)
• 1 tsp baking powder (ensure it’s fresh for maximum rise)
• 1/2 tsp salt (enhances all flavors)
• 1 cup milk (any type, even plant-based alternatives work)
• 1 large egg (room temperature blends better)
• 2 tbsp melted butter (or any neutral oil)
• 1 tsp vanilla extract (for a hint of warmth)

Instructions

1. In a large bowl, whisk together the mashed sweet potato, butternut squash, milk, egg, melted butter, and vanilla extract until smooth.
2. In another bowl, sift the flour, brown sugar, baking powder, and salt to avoid lumps.
3. Gradually add the dry ingredients to the wet mixture, stirring just until combined. Overmixing leads to tough pancakes.
4. Heat a non-stick skillet over medium heat (350°F is ideal) and lightly grease it with butter or oil.
5. Pour 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and edges look set, about 2-3 minutes.
6. Flip the pancakes carefully and cook for another 1-2 minutes until golden brown and cooked through.
7. Serve warm with maple syrup or a dollop of Greek yogurt for extra creaminess.

Combining the earthy sweetness of sweet potato and butternut squash, these pancakes offer a delightful twist on the classic. Their fluffy texture and rich flavor make them a hit for breakfast or brunch, especially when topped with a sprinkle of cinnamon or a handful of toasted pecans for crunch.

Butternut Squash and Sweet Potato Lasagna

Let’s dive into creating a comforting and vibrant Butternut Squash and Sweet Potato Lasagna, perfect for any season. This dish layers rich flavors and textures, making it a hearty vegetarian option that doesn’t skimp on satisfaction.

Ingredients

• 1 medium butternut squash, peeled and thinly sliced (about 2 cups)
• 1 large sweet potato, peeled and thinly sliced (about 2 cups)
• 9 lasagna noodles, uncooked (no-boil variety works best)
• 2 cups ricotta cheese (whole milk for creaminess)
• 1 egg, lightly beaten (helps bind the ricotta)
• 2 cups shredded mozzarella cheese (for that perfect melt)
• 1/2 cup grated Parmesan cheese (adds a nutty depth)
• 2 tbsp olive oil (or any neutral oil)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1 tsp dried sage (or 1 tbsp fresh, finely chopped)
• 2 cups marinara sauce (homemade or store-bought)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a bowl, mix ricotta cheese, egg, 1/2 cup mozzarella, Parmesan, salt, pepper, and sage until well combined.
3. Spread 1/2 cup marinara sauce at the bottom of a 9×13 inch baking dish to prevent sticking.
4. Arrange 3 lasagna noodles over the sauce, slightly overlapping.
5. Layer half of the butternut squash and sweet potato slices over the noodles, then spread half of the ricotta mixture evenly.
6. Repeat the layers: sauce, noodles, remaining squash and sweet potato, and ricotta mixture.
7. Top with the remaining 3 noodles, cover with the rest of the marinara sauce, and sprinkle the remaining mozzarella cheese.
8. Cover with foil and bake for 25 minutes, then remove foil and bake for another 20 minutes until bubbly and golden.
9. Let the lasagna rest for 10 minutes before slicing to allow layers to set.

After baking, this lasagna boasts a creamy interior with perfectly tender vegetables, all hugged by layers of pasta and cheese. For an extra touch, serve with a sprinkle of fresh sage or a side of crisp green salad to cut through the richness.

Sweet Potato and Butternut Squash Soup with Coconut Milk

Kickstart your culinary journey with this comforting Sweet Potato and Butternut Squash Soup, a perfect blend of sweet and savory flavors enriched with creamy coconut milk. This recipe is designed to guide you through each step, ensuring a delicious outcome every time.

Ingredients

• 2 cups peeled and cubed sweet potato (about 1 medium)
• 2 cups peeled and cubed butternut squash (about 1 small)
• 1 tbsp olive oil (or any neutral oil)
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin (adjust to taste)
• 1/2 tsp ground cinnamon
• 4 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the pot. Sauté until the onion is translucent, about 5 minutes, stirring occasionally to prevent burning.
3. Stir in the ground cumin and cinnamon, cooking for another minute until fragrant.
4. Add the sweet potato and butternut squash cubes to the pot, stirring to coat them with the spices.
5. Pour in the vegetable broth, ensuring all ingredients are submerged. Bring to a boil, then reduce heat to a simmer. Cover and cook for 20 minutes, or until the vegetables are fork-tender.
6. Remove the pot from heat. Using an immersion blender, puree the soup until smooth. Alternatively, blend in batches in a standard blender, being careful with hot liquids.
7. Return the soup to the pot if using a standard blender. Stir in the coconut milk and heat over low until warmed through, about 5 minutes. Season with salt to taste.

Enjoy this velvety soup with a hint of sweetness from the vegetables and a rich, creamy texture from the coconut milk. Serve with a sprinkle of toasted coconut or a drizzle of coconut milk for an extra touch of elegance.

Butternut Squash and Sweet Potato Tacos

Making Butternut Squash and Sweet Potato Tacos is a delightful way to bring warmth and color to your table. This recipe combines the natural sweetness of butternut squash and sweet potatoes with the bold flavors of traditional taco seasoning, creating a dish that’s both nutritious and satisfying.

Ingredients

• 1 cup diced butternut squash (1/2-inch cubes for even cooking)
• 1 cup diced sweet potato (peeled, 1/2-inch cubes)
• 2 tbsp olive oil (or any neutral oil)
• 1 tbsp taco seasoning (adjust to taste)
• 1/2 tsp salt (adjust to taste)
• 8 small corn tortillas (warmed before serving)
• 1/2 cup crumbled feta cheese (or cotija for authenticity)
• 1/4 cup chopped cilantro (for garnish)
• 1 lime, cut into wedges (for serving)

Instructions

1. Preheat your oven to 400°F (200°C) to ensure it’s ready for roasting.
2. In a large bowl, toss the diced butternut squash and sweet potato with olive oil, taco seasoning, and salt until evenly coated. Tip: Cutting the vegetables into uniform sizes promotes even cooking.
3. Spread the vegetables in a single layer on a baking sheet. Roast in the preheated oven for 25-30 minutes, stirring halfway through, until they’re tender and slightly caramelized. Tip: Don’t overcrowd the pan to allow the vegetables to roast rather than steam.
4. While the vegetables roast, warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. Tip: Keep them wrapped in a clean kitchen towel to stay warm until serving.
5. Assemble the tacos by dividing the roasted vegetables among the warmed tortillas. Top with crumbled feta cheese and chopped cilantro. Serve with lime wedges on the side for squeezing over the tacos.

Perfectly roasted butternut squash and sweet potato offer a creamy texture and a sweet, smoky flavor that pairs beautifully with the tangy feta and fresh cilantro. For an extra kick, drizzle with a spicy crema or add sliced avocado for creaminess.

Sweet Potato and Butternut Squash Muffins

Creating these muffins is a delightful way to combine the natural sweetness of sweet potatoes and butternut squash into a portable, nutritious treat. Carefully following each step ensures a perfect bake every time.

Ingredients

• 1 cup mashed sweet potato (cooled, for smoother batter)
• 1 cup mashed butternut squash (cooled, ensures even mixing)
• 2 cups all-purpose flour (spooned and leveled, for accuracy)
• 1/2 cup granulated sugar (adjust to taste, depending on sweetness preference)
• 1/4 cup melted coconut oil (or any neutral oil, for moisture)
• 2 large eggs (room temperature, for better incorporation)
• 1 tsp baking powder (aluminum-free, for a cleaner taste)
• 1/2 tsp salt (fine grain, dissolves evenly)
• 1 tsp ground cinnamon (adds warmth, adjust to taste)

Instructions

1. Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly to prevent sticking.
2. In a large bowl, whisk together the mashed sweet potato, butternut squash, melted coconut oil, and eggs until smooth and well combined.
3. In a separate bowl, sift together the all-purpose flour, granulated sugar, baking powder, salt, and ground cinnamon to ensure there are no lumps.
4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Overmixing can lead to dense muffins.
5. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full to allow room for rising.
6. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The tops should be lightly golden.
7. Allow the muffins to cool in the tin for 5 minutes before transferring to a wire rack to cool completely. This prevents them from becoming soggy.

Lightly spiced and moist, these muffins offer a comforting texture with a hint of natural sweetness. Serve them warm with a dollop of butter or a drizzle of honey for an extra touch of indulgence.

Butternut Squash and Sweet Potato Gratin

Here’s a comforting and creamy dish that’s perfect for any season, combining the natural sweetness of butternut squash and sweet potatoes with a rich, cheesy topping. Let’s walk through the process together, ensuring every layer is packed with flavor.

Ingredients

• 1 medium butternut squash, peeled and thinly sliced (about 1/8 inch thick for even cooking)
• 2 large sweet potatoes, peeled and thinly sliced (similar thickness to squash)
• 1 cup heavy cream (for a lighter version, half-and-half can be used)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 1/2 cup grated Gruyère cheese (or any good melting cheese like cheddar)
• 2 tbsp unsalted butter, melted (for greasing the dish)
• 1 tsp salt (adjust based on preference)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/4 tsp nutmeg (adds a warm, nutty flavor)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with the melted butter to prevent sticking.
2. Arrange a layer of butternut squash slices at the bottom of the dish, slightly overlapping them for full coverage.
3. Follow with a layer of sweet potato slices, also overlapping, to create a uniform layer.
4. Drizzle half of the heavy cream over the layers, then sprinkle with half of the Parmesan, Gruyère, salt, pepper, and nutmeg.
5. Repeat the layering process with the remaining squash, sweet potatoes, cream, and cheeses, seasoning each layer as you go.
6. Cover the dish with aluminum foil and bake for 45 minutes to allow the vegetables to soften.
7. Remove the foil and bake for an additional 15-20 minutes, or until the top is golden and bubbly.
8. Let the gratin rest for 10 minutes before serving to allow the layers to set, making it easier to slice.

Enjoy the creamy texture and the harmonious blend of sweet and savory flavors in every bite. This gratin pairs wonderfully with a crisp green salad or roasted meats for a more substantial meal.

Sweet Potato and Butternut Squash Smoothie

Here’s how to whip up a comforting Sweet Potato and Butternut Squash Smoothie that’s perfect for any season. This guide will walk you through each step, ensuring a delicious result every time.

Ingredients

• 1 cup cooked sweet potato, cooled (peeled for smoother texture)
• 1 cup cooked butternut squash, cooled (canned works in a pinch)
• 1 cup almond milk (or any plant-based milk for creaminess)
• 1 tbsp maple syrup (adjust to sweetness preference)
• 1/2 tsp cinnamon (adds warmth)
• 1/4 tsp nutmeg (for depth of flavor)
• Ice cubes (optional, for thickness)

Instructions

1. Place the cooked sweet potato and butternut squash into a blender.
2. Add the almond milk, maple syrup, cinnamon, and nutmeg to the blender.
3. Blend on high speed for 45 seconds, or until completely smooth. Tip: If the mixture is too thick, add a splash more almond milk to reach your desired consistency.
4. Add ice cubes if using, and blend for an additional 15 seconds for a colder, thicker smoothie. Tip: For a creamier texture, freeze the cooked sweet potato and butternut squash before blending.
5. Pour the smoothie into a glass and serve immediately. Tip: Garnish with a sprinkle of cinnamon or a drizzle of maple syrup for an extra touch of sweetness.

With its velvety texture and harmonious blend of sweet and spicy flavors, this smoothie is a delight. Try serving it in a hollowed-out mini pumpkin for a festive autumn presentation.

Butternut Squash and Sweet Potato Bread

Yield a delightful twist on traditional bread with this Butternut Squash and Sweet Potato Bread recipe, perfect for those cozy mornings or as a sweet afternoon treat. This guide will walk you through each step to ensure your bread comes out moist, flavorful, and beautifully spiced.

Ingredients

– 1 cup mashed butternut squash (cooked and cooled)
– 1 cup mashed sweet potato (cooked and cooled)
– 2 cups all-purpose flour (sifted for lighter texture)
– 1 tsp baking soda (ensure it’s fresh for best rise)
– 1/2 tsp salt (fine sea salt recommended)
– 1 tsp ground cinnamon (or pumpkin pie spice for variation)
– 1/2 cup granulated sugar (can substitute with brown sugar for deeper flavor)
– 1/2 cup vegetable oil (or any neutral oil)
– 2 large eggs (room temperature for even mixing)
– 1 tsp vanilla extract (pure extract for best flavor)

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×5 inch loaf pan to prevent sticking.
2. In a large bowl, whisk together the mashed butternut squash, sweet potato, sugar, oil, eggs, and vanilla extract until smooth.
3. In a separate bowl, sift together the flour, baking soda, salt, and cinnamon to ensure no lumps and even distribution of ingredients.
4. Gradually fold the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the batter.
5. Pour the batter into the prepared loaf pan, smoothing the top with a spatula for even baking.
6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Tip: Cover with foil halfway through if the top browns too quickly.
7. Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Tip: This step prevents the bread from becoming soggy.
8. Slice and serve. Tip: For an extra treat, toast slices and spread with butter or cream cheese.
Just out of the oven, this bread boasts a tender crumb and a harmonious blend of sweet and spicy flavors. Enjoy it as is, or elevate it with a dollop of whipped cream for a dessert-like experience.

Sweet Potato and Butternut Squash Chili

Building a hearty and flavorful dish doesn’t have to be complicated, and this Sweet Potato and Butternut Squash Chili is proof. Perfect for beginners, this recipe walks you through each step to ensure a delicious outcome every time.

Ingredients

• 1 tbsp olive oil (or any neutral oil)
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium sweet potato, peeled and cubed (about 2 cups)
• 2 cups butternut squash, peeled and cubed
• 1 can (15 oz) black beans, rinsed and drained
• 1 can (15 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tbsp chili powder (adjust to taste)
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, about 5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add sweet potato and butternut squash cubes, stirring to coat with oil and onions.
5. Pour in vegetable broth, diced tomatoes, and black beans, then stir to combine.
6. Season with chili powder, cumin, smoked paprika, and salt, stirring well.
7. Bring the mixture to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until the sweet potatoes and squash are tender.
8. Tip: For a thicker chili, mash some of the beans and vegetables against the side of the pot during the last 10 minutes of cooking.
9. Tip: Taste and adjust seasoning before serving, adding more salt or spices if needed.
10. Tip: Let the chili sit for 5 minutes off the heat before serving to allow flavors to meld.

Warm and comforting, this chili boasts a creamy texture from the sweet potatoes and squash, with a smoky depth from the spices. Serve it with a dollop of sour cream or avocado slices for added richness.

Butternut Squash and Sweet Potato Pizza

Preparing a Butternut Squash and Sweet Potato Pizza is a delightful way to blend sweet and savory flavors on a crispy crust. Let’s walk through the process step by step to ensure your pizza turns out perfectly.

Ingredients

• 1 pre-made pizza dough (or homemade, for extra credit)
• 1/2 cup butternut squash, peeled and thinly sliced (uniform slices ensure even cooking)
• 1/2 cup sweet potato, peeled and thinly sliced (similar thickness to squash for consistency)
• 1/4 cup olive oil (or any neutral oil, for brushing)
• 1 cup shredded mozzarella cheese (adjust based on your cheese preference)
• 1 tbsp chopped fresh rosemary (or dried, if fresh isn’t available)
• Salt and pepper to taste (a pinch of each enhances the flavors)

Instructions

1. Preheat your oven to 425°F (220°C) to ensure it’s hot enough for a crispy crust.
2. Roll out the pizza dough on a floured surface to your desired thickness, aiming for about 12 inches in diameter.
3. Brush the dough lightly with olive oil to prevent sogginess and add flavor.
4. Arrange the butternut squash and sweet potato slices evenly over the dough, overlapping slightly for full coverage.
5. Sprinkle the shredded mozzarella cheese over the vegetables, covering them lightly but evenly.
6. Season with salt, pepper, and chopped rosemary for a fragrant touch.
7. Bake in the preheated oven for 15-20 minutes, or until the crust is golden and the cheese is bubbly.
8. Let the pizza cool for a few minutes before slicing to allow the toppings to set.

Lightly crispy crust meets the sweet and earthy flavors of butternut squash and sweet potato, making each bite a delightful experience. Serve with a side of arugula salad for a fresh contrast or drizzle with balsamic glaze for an extra flavor boost.

Conclusion

Concluding our roundup, these 20 butternut squash and sweet potato recipes are perfect for embracing the flavors of fall. Whether you’re craving something sweet, savory, or somewhere in between, there’s a dish here to warm your heart and home. We’d love to hear which recipes become your favorites—drop us a comment below! And don’t forget to share the love by pinning this article on Pinterest. Happy cooking!

Michael Johnson

Michael Johnson is the founder of Pan Mastery, Inspired by his blacksmith grandfather’s legacy has a deep appreciation for hand-crafted pots and pans, he provides invaluable guides, reviews, and recipes to enhance your culinary journey.