Sesame Roasted Butternut Squash & Sweet Potatoes

Name: Sesame Roasted Butternut Squash & Sweet Potatoes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: American
Ingredients: 600g/ 21oz butternut squash (pumpkin), cut into 2-inch chunks; 600g/ 21oz sweet potato, cut into 2-inch chunks; 2 tablespoons olive oil; 2 tablespoons sesame seeds; 2 teaspoons ground cumin; 1 teaspoon sweet paprika; 1/4 teaspoon cinnamon; Salt & pepper, to taste; 30g / 1oz feta cheese, crumbled

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These sesame-crusted roasted squash and sweet potatoes are perfectly sweet, savory, and slightly nutty. With caramelized edges, a crunchy sesame coating, and creamy feta, they’re perfect for any meal.

Roasted sweet potatoes and butternut squash with feta in a bowl.

If you're looking for a crowd-pleasing side dish that’s perfect for the holidays yet simple enough for weeknight dinners, this roasted sweet potatoes and butternut squash is the answer. A crispy sesame crust adds irresistible crunch, while a sprinkle of feta brings the perfect salty contrast.

Roasting the veggies in a sesame crumb adds a subtle nutty flavor that pairs beautifully with any main course. Plus, they’re incredibly easy to throw together—elegant enough for a dinner party yet simple enough for a cozy weeknight meal. A guaranteed crowd-pleaser that makes eating your veggies absolutely delicious!

Side shot of roasted butternut squash and sweet potatoes in a bowl.

Ingredients You’ll Need

You only need a few pantry staples to make these flavorful roasted butternut squash and sweet potatoes:

Sweet Potatoes: About 2 large or 3 medium sweet potatoes, depending on their size.
Butternut Squash: One medium squash (pumpkin), peeled and halved before removing the seeds. If available, pre-cut cubed butternut squash from the store can save time!
Oil: A bit of olive oil or coconut oil to coat the veggies and help the seasonings and sesame seeds stick.
Sesame Seeds: A mix of white and black sesame seeds adds a colorful, nutty crust with a delicious crunch.
Spices: A warm, aromatic blend of ground cumin, paprika, cinnamon, salt, and pepper for the perfect seasoning.
Feta Cheese: I love crumbling a little on top just before serving for the perfect salty, tangy finish.

Complete list of ingredients and amounts is located on the recipe card below.

How to Make Roasted Butternut Squash & Sweet Potatoes

Preheat the oven: Preheat your oven to 200°C/ 425°F (180°C fan) and line a baking tray with parchment paper for easy cleanup.

Prepare the veggies: Peel the skin, cut and scoop out the seeds from inside the squash. Cut into 1-inch thick chunks. Peel and cut the sweet potatoes into 1-inch thick cubes too. Add them to a large mixing bowl.

Sweet potatoes and butternut squash in a mixing bowl with seasonings and sesame seeds.

Season: Drizzle the veggies with olive oil then sprinkle with the seasonings and sesame seeds. Toss well to coat. I like to use my hands to massage everything into each piece.

Roast: Transfer the veggies to the baking tray and spread out in an even layer, smaking sure they aren’t crowed. Bake for 40 minutes.

Serve: Transfer to a serving dish and sprinkle with feta cheese. Enjoy!

Substitutions & Variations

Different veggies? Swap with pumpkin, acorn squash, or carrots.
Instead of Sesame Seeds: Use crushed nuts (almonds, pecans) or panko breadcrumbs for a different crunch.
Feta Cheese: Try goat cheese, parmesan, or a dairy-free alternative for a vegan option.
Spicy Kick: Add a pinch of chili flakes or cayenne pepper.
Herby Boost: Toss with rosemary, thyme, or sage before roasting.
Sweet & Savory: Drizzle with honey or maple syrup before serving.

Expert Tips

Get the Perfect Crisp: Toss the squash and sweet potatoes in oil first, then coat them with sesame seeds to help them stick and crisp up beautifully.
Even Roasting: Cut the veggies into uniform pieces to ensure they cook at the same rate.
Don’t Overcrowd the Pan: Spread them out in a single layer with space between pieces. Overcrowding leads to steaming instead of roasting.

Roasted butternut squash and sweet potatoes on a platter with a gold spoon topped with feta cheese.

How to Store

Store leftover roasted sweet potatoes and butternut squash in an airtight container in the fridge for up to 4 days. To reheat, spread them on a baking sheet and warm at 350°F (175°C) until heated through. Alternatively you can air fry at 360°F (180°C) for about 5 minutes for a crispy finish.

Recipe FAQ

Can I use only butternut squash or only sweet potatoes?

Yes! You can use just one or the other, but combining both adds a great balance of sweetness and texture.

How do I get the sesame crust extra crispy?

Make sure to coat the squash and sweet potatoes evenly with oil before adding the sesame seeds. Roast in a single layer without overcrowding the pan, and use high heat (400–425°F / 200–220°C).

More Veggie Sides

Sautéed Sweet Potatoes

Roasted Brussels Sprouts & Asparagus

Hot Honey Roasted Carrots

Roasted Broccoli & Carrots With Yogurt + Feta

If you try this roasted butternut squash and sweet potatoes recipe or have a question, please let me know! Leave a comment and rate it below. I love to hear what you think, or any changes you make.