Cardamom & Honey Roasted Sweet Potato + Vanilla & Thyme Roasted Butternut Squash

November 13th, 2012 | Posted by Erica House in Recipes

That’s one epic title, isn’t it? I didn’t even have room to mention the Butter and Brown Sugar Acorn Squash that’s also in this post!

Last week I spent about 2 hours prepping, roasting and cleaning up after myself (have I mentioned yet I don’t even have a dishwasher!) but I would have spent double that time if I knew how amazing the different squashes would come out to be. This was my first time cooking with any of these squashes or potatoes! I love that having this blog is encouraging me to go outside my culinary comfort zone and find great new recipes to share with you all.

Look at my little squash party! I thought spaghetti squash was hard to prep but I swear the butternut squash in the background gave me one amazing upper body workout! I roasted these all at once but you could certainly do them separately.

Roasted Butternut Squash With Walnuts, Vanilla and Thyme


– 1 butternut squash, sliced into cubes (great tutorial here)

– 1/4 cup walnuts (you could certainly add more but I wanted to keep calories low)

– 1 Tb Vanilla Extract

– 1/2 tb Thyme

– 1/2 tsp Ginger

– Salt and pepper to taste


– Preheat Oven to 375 Fahrenheit. Spread cubes out over baking sheet lined with parchment paper and roast until browned (about 25 minutes)

– Once roasted saute in a pan over medium heat with walnuts, vanilla, thyme, ginger and salt/pepper for 5-10 minutes to let the flavors blend

The vanilla in this is simply incredible. I would honestly try adding more next time I make it just because of how well it complimented the flavor of the squash.

Cardamom and Honey Roasted Sweet Potatoes


– 2 sweet potatoes

– Honey or Agave (I used Agave and added 2-3 Tb worth)

– 1 Tb Cardamom

– 1/2 tsp Ginger

– Salt and Pepper


– Preheat oven to 375 Fahrenheit.

– Peel and cut potatoes into 1/2 inch cubes. Toss into a bowl and add the honey (or agave) and spices. Mix well.

– Line a baking sheet with parchment paper and spread potatoes out evenly. Roast in oven for about 45 minutes (until they are browned on the edges) stirring about halfway through.

Ever since I picked up some cardamom to make my Apple, Parsnip & Cardamom Soup I’ve been finding ways to use it everywhere! The agave + cardamom combo is rich and the flavor is so deep it is the perfect way to spice up sweet potatoes.

Roasted Acorn Squash with Butter and Brown Sugar


– 1 Acorn Squash, halved and seeded

– 1 Tablespoon Butter

– 2 Tablespoons Brown Sugar


– Preheat oven to 375 Fahrenheit.

– Place acorn squash halves on a baking sheet lined with parchment paper. Roast in the oven for about 30 minutes.

– At this point take them out, cut crosses all over the flesh so when you put the butter and sugar on they can ‘melt’ into the squash a bit. Put 1/2 T butter on each squash and 1 T Brown Sugar.

– Put back into the oven and roast for another 20 minutes, or until edges start to brown.

While this one was still good, it was probably my least favorite. There are some incredible recipes I want to try that involve stuffing the squash but I wanted to see what it was like ‘plain’ first. I’m still going to make it again like this sometime, I would just encourage you to try the first to recipes before this one!

The acorn squash wasn’t very photogenic so he didn’t get a picture all by himself! For those of you who may not be as fanatical about squash as I am, I promise to feature some non-squash recipes soon!

If anyone has some favorite recipes for butternut squash or sweet potatoes please leave a link here!

Is there anyone else who hasn’t tried one of these squashes before? Or even, gasp, dislike them!?

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