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.

Diabetic Living Magazine
Source: What to Eat with Diabetes 2019

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Ingredients

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Directions

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

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  • 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.

Nutrition Facts

106 calories; protein 1.5g 3% DV; carbohydrates 18.5g 6% DV; dietary fiber 5.3g 21% DV; sugars 4.7g; fat 3.7g 6% DV; saturated fat 0.5g 3% DV; vitamin a iu 12487.3IU 250% DV; vitamin c 21.2mg 35% DV; folate 45.2mcg 11% DV; calcium 58.1mg 6% DV; iron 0.8mg 5% DV; magnesium 39.2mg 14% DV; potassium 444.1mg 12% DV; sodium 161.6mg 7% DV; thiamin 0.1mg 11% DV.

Reviews (1)

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Rating: 5 stars
10/24/2019
These are so easy to throw together and so yummy that it's one of my favorite side dishes for the fall! Read More