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Roasted Butternut Squash & Root Vegetables
Diabetic Living Magazine
“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.”
3 cups butternut squash, peeled, seeded, and cut into 1-inch pieces
1 cup sliced parsnips
½ cup sliced carrot
½ cup chopped onion
1 tablespoon olive oil
¼ teaspoon salt
⅛ teaspoon ground pepper
⅛ teaspoon cayenne pepper
1Preheat oven to 400°F. Combine squash, parsnips, carrot, and onion in a 15-by-10-inch baking pan.
2Drizzle the vegetables with oil and sprinkle with salt, pepper, and cayenne; toss to coat.
3Roast, 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 1⅓ 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).