Baked Squash & Sweet Potatoes

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 servings


  • 1 large squash butternut or spaghetti squash are my favourites
  • 6 small sweet potatoes


  1. Pre-heat your oven to 350 or 375°F
  2. Wash the skin of the squash and the sweet potatoes. Use a veggie brush (or a soft nylon-type scrubber/sponge) to remove dirt and to avoid any contamination when cutting the squash in half. If you buy organic, you can safely eat the skin of the sweet potato, but only if washed very well.
  3. Using a large chef’s knife, or a butcher’s knife, cut the squash in half down its length.
  4. Use a spoon to carefully remove the seeds and the string-like fibre.
  5. We're going to keep this simple: no oils or seasonings on the squash. Put the veggies in the oven on the bottom rack with space between them for even cooking. Use a sheet of tinfoil under the sweet potatoes to prevent dripping.
  6. The vegetables will take 45-60 minutes to cook depending on size. Turn the sweet potatoes every 15-20 minutes and set a timer to remind you to do this.
  7. How to check for doneness: Using a straight meat fork, or a regular fork, if you can gently slide the prongs into the vegetables without any resistance they're cooked.
  8. Using oven mitts remove the veggies from the oven and let cool for 20 to 30 minutes on a wire rack.
    Roasted Sweet Potatoes

Recipe Notes

To prevent the vegetables from dripping in your oven,

Flavour-Enhancing Tip

If you're done your bulk cooking (for your sequence you might want to cook the squash towards the end, for this reason) turn off the oven and leave the squash and sweet potatoes to cook with the dwindling heat, oven-door closed, for another 15 to 20 minutes. The extra heat releases more of the natural sugars. If you don't want this take the veggies out of the oven when cooked.

Storing Cooked Squash

Storing Cooked Sweet Potatoes

Seasoning Options for Squash


Bon Appétit!

Transparent Darren