Savory Roasted Butternut Squash and Carrots

Roasted butternut squash and carrots make a colorful fall side dish without needing a sugary glaze. Their natural sweetness pairs well with garlic, herbs and a little smoked paprika, while a hot oven gives the edges color and keeps the centers tender.

This savory version uses Savu Birra Roasted Veggie Seasoning and works alongside roast chicken, pork, beans or a Thanksgiving dinner. The important details are simple: cut the carrots smaller than the squash, dry the vegetables well and give them room on the pans.

Jump to the recipe or read on for seasoning choices, troubleshooting and make-ahead tips.

Why roast butternut squash and carrots together?

Both vegetables become sweeter-tasting as they roast, but their textures are different. Butternut squash turns soft and creamy; carrots keep a little more structure. Combining them makes a more interesting side than either vegetable alone.

They do not always cook at the same speed. Cut peeled squash into roughly ¾-inch cubes and carrots into ½-inch-thick pieces. Halve especially wide carrot pieces lengthwise. Those sizes give the denser carrots a chance to become tender before the squash begins falling apart.

For broader advice on choosing vegetables and adjusting cooking times, see our guide to roasting vegetables.

Which seasoning should you use?

Roasted Veggie Seasoning: the main recipe

Roasted Veggie Seasoning combines garlic, onion, basil, thyme, oregano and smoked paprika. That savory combination balances the vegetables' sweetness. Start with 1 tablespoon for the 2½ pounds of prepared vegetables in this recipe.

The product's current ingredient list does not list salt, so the recipe includes a small amount separately. Taste the cooked vegetables before adding more, especially when serving them with salty gravy or other seasoned dishes.

Garlic and Herb Seasoning: an alternative

For another version, use Garlic and Herb Seasoning in place of the Roasted Veggie Seasoning. Start with 2 teaspoons for the whole batch and omit the separate salt initially. This blend contains sea salt, coarse black pepper and cayenne chile pepper as well as garlic, onion and spices; it is not a heat-free substitute. Taste after roasting before adding more.

Use one blend at a time so it is easier to control the final flavor. You can also browse our Veggie and Salad Seasoning Blends for other vegetable dishes.

Recipe: savory roasted butternut squash and carrots

Serves: 6 as a side
Prep: about 20 minutes
Cook: about 30–45 minutes
Oven: 425°F (220°C), conventional setting

Ingredients

• 1½ pounds peeled, seeded butternut squash, cut into ¾-inch cubes (prepared weight)
• 1 pound carrots, scrubbed or peeled and cut into ½-inch-thick pieces
• 2 tablespoons olive oil
• 1 tablespoon Savu Birra Roasted Veggie Seasoning
• ¼ teaspoon fine salt, plus more to taste
• 1–2 teaspoons fresh lemon juice, optional
• 1 tablespoon chopped fresh parsley, optional

Equipment: two large rimmed sheet pans, a large mixing bowl, a sturdy cutting board and a sharp knife. If using parchment, check that it is rated for 425°F.

Method

1. Heat the oven and prepare the vegetables. Arrange racks in the upper and lower thirds of the oven and preheat to 425°F. Wash the squash before cutting. On a stable board, trim its ends, separate the neck from the rounded base, peel, halve the base and scoop out the seeds. Cut the flesh and carrots as directed. Pat both vegetables dry.
2. Season evenly. Toss the squash and carrots with the oil, Roasted Veggie Seasoning and salt until lightly coated. Scrape any seasoning left in the bowl onto the vegetables.
3. Spread across two pans. Arrange in a single layer with some space between pieces. Avoid piling vegetables on top of each other. Put broad, flat cut surfaces against the pan where possible.
4. Roast and turn. Roast for 15–20 minutes, then turn the pieces with a spatula. Swap the pans between racks and rotate them front to back. Continue roasting for about 15–25 minutes, checking the vegetables rather than relying only on the clock.
5. Check for doneness. The squash should be easily pierced with a fork, the carrots tender and the edges browned in places. Remove smaller pieces that finish early. If the carrots need longer, move the finished squash to a serving dish and return the carrots to the oven.
6. Finish and serve. Taste and adjust the salt. Add a small squeeze of lemon if you want a brighter finish, then scatter over parsley if using. Serve warm.

How to avoid soggy or unevenly cooked vegetables

Leave space instead of filling one pan

A crowded pan traps moisture and encourages steaming. Two pans are useful for this batch even if the vegetables technically fit on one. When doubling the recipe, roast in batches if your oven cannot accommodate enough well-spaced pans.

Check the cut sizes before adding more time

Large carrot chunks may stay firm while small squash cubes become mushy. If you use pre-cut squash, trim unusually large pieces so they are roughly uniform. Wet, packaged squash should be patted dry before seasoning.

Skip the early sugar glaze

This recipe does not need honey or maple syrup. Adding a sugary glaze at the beginning can darken the outside before the vegetables soften. Let the vegetables' own sweetness and the savory seasoning do the work.

Make-ahead, storage and reheating

For a holiday meal, peel and cut the vegetables the day before, then refrigerate them in covered containers. Dry, oil and season them just before roasting. For the best edges, plan to roast close to serving time; if the oven is occupied by another dish, allow time for it to reach 425°F first.

Refrigerate cooked leftovers promptly in shallow containers, within 2 hours of cooking, or within 1 hour if the surrounding temperature is above 90°F. Keep the refrigerator at 40°F or below and use the vegetables within 3–4 days, following USDA leftover-storage guidance.

To reheat, spread the vegetables on a sheet pan and warm at 400°F, checking frequently so the edges do not burn. Reheat leftovers to an internal temperature of 165°F, as recommended in USDA reheating guidance. Reheated squash will usually be softer than a freshly roasted batch.

Serving ideas for fall dinners and Thanksgiving

Serve these vegetables with roast turkey, chicken or pork, or spoon them over warm lentils or a grain bowl. A lemony dressing added at serving time helps balance a rich main course. For a holiday menu, explore our Thanksgiving Seasonings collection.

If you are planning several vegetable sides, our seasoning guide for roasted vegetables and salads can help you choose different flavor profiles without making every dish taste the same.

The takeaway: use evenly cut vegetables, a light coating of oil and seasoning, and enough pan space. Those small choices matter more than adding extra ingredients.