Roasted Butternut Squash With Root Vegetables Food
ROASTED BUTTERNUT SQUASH WITH ROOT VEGETABLES
Even finicky folks will eat their vegetables when they're tossed with seasonings and olive oil, then roasted. To save time, our home economists suggest you peel and cut the squash, rutabagas and turnips earlier in the day. Place in resealable plastic bags and chill until ready to use.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- Place the squash, rutabagas, fennel and turnips in two 15x10x1-in. baking pans. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 450° for 55-60 minutes or until tender, stirring twice.
Nutrition Facts : Calories 146 calories, Fat 5g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 253mg sodium, Carbohydrate 26g carbohydrate (10g sugars, Fiber 8g fiber), Protein 3g protein. Diabetic Exchanges
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.
Provided by EatingWell Test Kitchen
Categories Healthy Butternut Squash Recipes
Time 40m
Number Of Ingredients 8
Steps:
- 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 : Calories 105.7 calories, Carbohydrate 18.5 g, Fat 3.7 g, Fiber 5.3 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 161.6 mg, Sugar 4.7 g
ROASTED WINTER VEGETABLES
Steps:
- Preheat the oven to 425 degrees F.
- Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
- Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
- Sprinkle with parsley, season to taste, and serve hot.
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