This easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish--you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal. Source: What to Eat with Diabetes 2019

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 400 degrees F. Combine squash, parsnips, carrot, and onion in a 15-by-10-inch baking pan.

  • Drizzle the vegetables with oil and sprinkle with salt, pepper, and cayenne; toss to coat.

  • Roast, covered, for 20 minutes. Stir the vegetables and then roast, uncovered, until tender and starting to brown, about 10 minutes more.


Note: If you're following our 1,500-calorie diabetes meal plan, refrigerate 1 1/3 cups of the vegetables in an airtight container for use in Creamy Roasted Vegetable Soup with Chicken and use the remainder in Piled-High Greek Vegetable Pitas (see Associated Recipes).

Nutrition Facts

106 calories; total fat 3.7g 6% DV; saturated fat 0.5g; sodium 162mg 6% DV; potassium 444mg 12% DV; carbohydrates 18.5g 6% DV; fiber 5.3g 21% DV; sugar 5g; protein 1.5g 3% DV; exchange other carbs 1; vitamin a iu 12487IU; vitamin c 21mg; folate 45mcg; calcium 58mg; iron 1mg; magnesium 39mg; thiaminmg.

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Rating: 5 stars
These are so easy to throw together and so yummy that it's one of my favorite side dishes for the fall! Read More