Roasted Butternut Squash & Root Vegetables

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Roasted Butternut Squash & Root Vegetables
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.
active:
10 mins
total:
40 mins
Servings:
4
Roasted Butternut Squash & Root Vegetables

Ingredients

Directions

  • 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.

Associated Recipes

Creamy Roasted Vegetable Soup with Chicken

Tips

Piled-High Greek Vegetable Pitas

Nutrition Facts

Serving Size:
3/4 cup
Per Serving:
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.
Exchanges:

2 vegetable, 1/2 fat, 1/2 starch
© Copyright 2023 EatingWell. All rights reserved. Printed from https://www.eatingwell.com 01/28/2023
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