Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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




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.

Nutrition Facts

3/4 cup
106 calories; protein 1.5g; carbohydrates 18.5g; dietary fiber 5.3g; sugars 4.7g; fat 3.7g; saturated fat 0.5g; vitamin a iu 12487.3IU; vitamin c 21.2mg; folate 45.2mcg; calcium 58.1mg; iron 0.8mg; magnesium 39.2mg; potassium 444.1mg; sodium 161.6mg; thiamin 0.1mg.

2 vegetable, 1/2 fat, 1/2 starch