Description
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.
Ingredients
Scale
- 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
Instructions
- Preheat your oven to 200°C / 400°F (180°C fan) and line a baking tray with parchment paper.
- Peel the butternut squash, cut it in half, and scoop out the seeds. Cut into 2-inch chunks. Peel and cut the sweet potatoes into 2-inch chunks as well. Add them to a large mixing bowl.
- Drizzle the vegetables with olive oil, then sprinkle with the seasonings and sesame seeds. Toss well to coat—I like to use my hands to ensure everything is evenly coated.
- Transfer the vegetables to the baking tray, spreading them out in an even layer, making sure they aren’t crowded. Bake for 40 minutes or until tender and slightly caramelized.
- Transfer to a serving dish and sprinkle with feta cheese. Enjoy!
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days. Reheat at 350°F (175°C) until warm or air fry at 360°F (180°C) for 5 minutes for crispiness.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side dish
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1/8 recipe
- Calories: 151
- Sugar: 6.4g
- Fat: 5.9g
- Saturated Fat: 0.5g
- Carbohydrates: 23.1g
- Fiber: 4g
- Protein: 2.8g