Roasted Rosemary Butternut Squash & Sweet Potatoes

A favorite warming dish. Complex Carbohydrates that won’t spike your blood sugar, but leave you satisfied and energized. So much flavor too. I often use this dish as a side, or have it cooked up for the week to make Breakfast Bowls and/or lunch and dinner bowls. Just add some protein, some leafy greens, a healthy fat, and you’re set!

This is a great dish to take to holiday gatherings and is an easy one for those with restrictive food sensitivities!


  • Organic Avocado Oil (for high heat)
  • 1 Organic Butternut Squash Cubed
  • 2 Organic Sweet Potatoes/Yams, cubed
  • 2-4 Cloves of Garlic, sliced into slivers
  • Dried Rosemary
  • Himalayan Pink Salt
  • Ground Black Pepper
  • Optional: Shredded White Cheddar Goat Cheese (I use Goat Dairy as it is not as hard on the tummy, for most)


  • Pre-heat oven to 400
  • Place Cubed Butternut Squash and Cubed Sweet Potatoes/Yams into a medium size bowl
  • Drizzle Avocado Oil
  • Add in slivered Garlic
  • Sprinkle a generous amount of Himalayan Pink Salt & Pepper
  • Generously sprinkle Rosemary
  • Massage ingredients together and mix so all is cover
  • Place on a Cookie Sheet (Use parchment paper to help from sticking)
  • Place in oven for 35-40 minutes (or until veggies are golden and texture is soft)
  • Optional: Add Shredded White Cheddar Goat Cheese as soon as you pull veggies out of the oven to let cheese melt
  • Serve while hot. Place in a serving dish and voila!

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