Roasted Butternut Squash & Root Vegetables

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Rating: 5 stars

2 Ratings

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This straightforward roasted butternut squash and root vegetables recipe is extremely versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, lend a hand as a aspect dish–you title it. Roasting vegetables within the oven affords you 20 minutes of hands-off cooking time to assemble the relaxation of your meal.

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


  • Drizzle the vegetables with oil and sprinkle with salt, pepper, and cayenne; toss to coat.

  • Roast, lined, for 20 minutes. Breeze the vegetables after which roast, uncovered, till comfy and beginning to brown, about 10 minutes more.

Nutrition Facts

Per Serving:

106 calories; protein 1.5g; carbohydrates 18.5g; dietary fiber 5.3g; sugars 4.7g; elephantine 3.7g; saturated elephantine 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 elephantine, 1/2 starch

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