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Roasted Butternut Squash and Sweet Potato

Roasted Butternut Squash and Sweet Potato

Serves: 4-6 guests

Wine Pairing:  2013 Gabrielle Collection Equilateral

Prep Time 45 minutes


  • 2 Cups chopped and peeled butternut squash (1-inch cubes)
  • 2 Cups chopped sweet potato (or peeled) (1-inch cubes)
  • 3 Tsp. GC Napa Valley Sage Finishing Sea Salt
  • 3 Tbs. GC Napa Valley Buttery Extra Virgin Olive Oil
  • 2 Tsp. GC Napa Valley Meyer Lemon Tellicherry Pepper


  1. Preheat oven to 425 degrees.
  2. Peel, deseed and chop butternut squash into 1-inch cubes.
  3. Wash or peel sweet potatoes than chop into 1-inch cubes.
  4. Combine the butternut squash and sweet potatoes in a mixing bowl.
  5. Add the GCNV Buttery Extra Virgin Olive Oil and toss so that all pieces are covered.
  6. Spread evenly onto a baking sheet (not too tight so that all sides can get a firm texture).
  7. Bake for 40-45 minutes, or until fork tender.
  8. Once finished transfer to mixing bowl, add GCNV Sage Finishing Sea Salt, GCNV Meyer Lemon Tellicherry Pepper, and mix together.


Serve on one of your favorite Holiday dish and enjoy!


  • 1 Butternut Squash
  • 2-3 Large Sweet Potatoes
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