Comments on: Oven-Roasted Sweet Potatoes Butternut Squash with Carrots & Pancetta

By: Anna and Liz

Anna and Liz — Fri, 11 Sep 2026 15:09:26 +0000

In reply to Barbara. Thank you so much for leaving a sweet comment, Barbara! This recipe happens to be our favorite for roasted veggie medley… and it never disappoints. You can make it ahead and reheated at least one day before you serve it. Plus, you asked can we freeze this recipe? From our experiences, we have placed "leftovers" in the freezer, and they do turn out fine when reheated in the oven. If you want to make it and freeze before a holiday, we suggest prepping all the veggies (before roasting) and freezing them in a large zip-lock bags. Then transfer them from your freezer into your roasting pan, and allow the veggies to thaw while sitting on the counter. Then add the seasonings, and olive oil and follow the directions for roast them. I hope this helps! ❤️

By: Barbara

Barbara — Fri, 11 Sep 2026 13:07:04 +0000

This is the best squash/sweet potato recipe, so flavourful. I made a double batch when I made it the first time as a side dish for roast turkey. It was a huge success and this will definitely be my go to for holidays. 5 stars all the way!
Wondering, can be made ahead and frozen?

By: Anna + Liz

Anna + Liz — Thu, 21 May 2026 17:36:34 +0000

In reply to Tom. Hi Tom! Thanks for stopping by and leaving a sweet comment. We are so happy you loved the flavor. This is one of our favorite casseroles, and healthy one too. Thanks again! :)

By: Tom

Tom — Wed, 20 May 2026 23:03:04 +0000

I baked this yesterday. l realize all ovens are different but l needed 50 minutes @ 375 and then 40 minute stand in the oven. I loved the flavor. Pancetta wasn’t really noticeable. l used baby carrots instead but will try again but at 425 for my oven

By: annaliz

annaliz — Sun, 23 Nov 2014 21:43:58 +0000

In reply to Roz Corieri Paige. Thanks Roz, this is now one of our new favorite sides and we will be making this one Definitely for Thanksgiving. Enjoy!

By: Roz Corieri Paige

Roz Corieri Paige — Fri, 21 Nov 2014 06:29:39 +0000

What an outstanding side dish recipe, perfect for the season and Thanksgiving! So glad that you shared your recipe . . . and the pancetta must add such a an essence of deliciousness! Pinning this one! Glad it's warmer in Charleston, because it's been so freezing up here in the Upstate!
Roz

By: Dan from Platter Talk

Dan from Platter Talk — Thu, 21 Nov 2013 19:41:18 +0000

What a great idea and wonderful looking dish. I love the pancetta as well, offering a tad of indulgence to a healthy and already beautiful dish. Thanks for putting this together!

By: Mary Callan

Mary Callan — Tue, 19 Nov 2013 05:33:22 +0000

We LOVE roasted veggies but what a great idea to add the pancetta!mary x

By: Amy

Amy — Tue, 19 Nov 2013 01:47:37 +0000

I love your roasted root vegetables. I always roast them to get more flavors out of them. 🙂

By: Tricia @ Saving room for dessert

Tricia @ Saving room for dessert — Tue, 19 Nov 2013 01:06:57 +0000

This is so gorgeous! Love the color and roasted root vegetables are always a favorite. Very nice!