Roasted Autumn Harvest Bowl

Name: Roasted Autumn Harvest Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 medium butternut squash, peeled and cubed; 2 large sweet potatoes, peeled and cubed; 1 bunch kale, stems removed and leaves chopped; 3 tablespoons olive oil; 1 teaspoon dried thyme; 1/2 teaspoon sea salt; 1/4 teaspoon black pepper; 1/2 cup pumpkin seeds; 2 tablespoons balsamic glaze for drizzling

This cozy, nourishing bowl is packed with all the best seasonal flavors like roasted squash and sweet potatoes.

By Enzo81 Kitchen· American· November 1, 2026

enzo81.xyz

Prep

15 minutes

Cook

30 minutes

Total

45 minutes

Serves

November is the perfect time to turn on the oven and fill the house with the scent of roasted vegetables. This recipe celebrates the produce of the season, bringing together sweet squash, earthy kale, and hearty sweet potatoes for a meal that feels like a warm hug.

I love serving this as a healthy weeknight dinner or as a standout side dish for a Thanksgiving gathering. My biggest tip is to make sure your vegetables are cut into uniform pieces so they all finish roasting at the exact same time.

Ingredients

1 medium butternut squash, peeled and cubed
2 large sweet potatoes, peeled and cubed
1 bunch kale, stems removed and leaves chopped
3 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1/2 cup pumpkin seeds
2 tablespoons balsamic glaze for drizzling

5Instructions

1
Preheat your oven to 400 degrees Fahrenheit.
2
Toss the cubed butternut squash and sweet potatoes with olive oil, dried thyme, salt, and pepper on a large sheet pan.
3
Spread the vegetables in a single layer and roast for 25 to 30 minutes until they are tender and golden brown.
4
Add the chopped kale to the sheet pan during the last 5 minutes of roasting so it wilts slightly.
5
Remove from the oven, sprinkle the pumpkin seeds over the top, and finish with a drizzle of balsamic glaze before serving warm.

Tips

Store any leftovers in an airtight container in the fridge for up to three days. You can also add chickpeas or cooked quinoa to make this dish even more filling for a main course.

#Healthy #Vegetarian #Vegan #Gluten Free #Fall Recipes

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