Roasted Butternut Squash & Root Vegetables with Cauliflower Gnocchi

Take cauliflower gnocchi to the next level with these hearty, plant-based meal-prep bowls. Here we double up our Roasted Butternut Squash & Root Vegetables recipe (see Associated Recipes) and combine it with white beans, pesto and store-bought cauliflower gnocchi to make a week of healthy meal-prep lunches. You'll have leftover roasted veggies, so plan to use them as easy side dishes for dinner throughout the week or incorporate them into another recipe, like Creamy Roasted Vegetable Soup with Chicken or the Piled-High Greek Vegetable Pitas (see Associated Recipes).

Prep Time:
30 mins
Additional Time:
10 mins
Total Time:
40 mins
4 servings


  • 6 cups butternut squash (1-inch pieces)

  • 2 cups sliced parsnips

  • 1 cup sliced carrot

  • 1 cup chopped onion

  • 3 tablespoons olive oil, divided

  • ½ teaspoon salt

  • ¼ teaspoon ground pepper

  • ¼ teaspoon cayenne pepper

  • 4 cups frozen cauliflower gnocchi

  • ¼ cup pesto

  • 1 (14.5 ounce) can no-salt-added white beans, rinsed


  1. Preheat oven to 400°F. Combine squash, parsnips, carrot and onion in a large bowl. Add 2 tablespoons oil, salt, pepper and cayenne; toss well to coat. Divide the vegetables between two 15-by-10-inch baking pans; cover with foil.

  2. Roast the vegetables, covered, for 20 minutes. Stir the vegetables and then roast, uncovered, until tender and starting to brown, about 10 minutes more. Set aside to cool. Reserve 4 cups; refrigerate the remaining vegetables to use within 4 days.

  3. Heat the remaining 1 tablespoon oil in a 10-inch nonstick skillet over medium heat. Add gnocchi (working in batches if necessary) and cook until browned, about 5 minutes.

  4. Divide pesto among 4 small lidded containers and refrigerate.

  5. Divide the reserved roasted vegetables among 4 single-serving containers (1 cup each). Top each with 1 cup gnocchi and one-fourth of the white beans; stir gently to combine. Seal the containers and refrigerate for up to 4 days. To reheat one serving, vent the lid and microwave on High until steaming, 2 1/2 to 3 minutes. Toss with 1 portion of the pesto and serve.


To make ahead

Refrigerate for up to 4 days.

Associated Recipes

Roasted Butternut Squash & Root Vegetables

Creamy Roasted Vegetable Soup with Chicken

Piled-High Greek Vegetable Pitas

Nutrition Facts (per serving)

437 Calories
18g Fat
62g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 1 meal-prep container
Calories 437
% Daily Value *
Total Carbohydrate 62g 22%
Dietary Fiber 18g 64%
Total Sugars 8g
Protein 10g 20%
Total Fat 18g 23%
Saturated Fat 3g 14%
Vitamin A 16914IU 338%
Vitamin C 28mg 31%
Folate 138mcg 34%
Sodium 582mg 25%
Calcium 189mg 15%
Iron 3mg 19%
Magnesium 59mg 14%
Potassium 1026mg 22%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

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