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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Seri Jan1
[email protected]Delicious!
Risen jiji Kaious
[email protected]This recipe is a great way to get your kids to eat their vegetables.
glenn poriambep
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Tavonga Simakwele
[email protected]This is a great recipe for fall. The butternut squash and root vegetables are roasted to perfection and the spices are just right.
Joseline Wolhuter
[email protected]I love this recipe! It's so easy to make and the vegetables are always roasted to perfection.
Bilkis ara Begum
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the leftovers are just as good the next day.
Notgaten10
[email protected]I love this recipe! It's so easy to make and the vegetables are always roasted to perfection. I usually add a little bit of brown sugar to the squash before roasting it, which gives it a nice caramelized flavor.
Danny Silomba
[email protected]This recipe is a great way to get your kids to eat their vegetables. The butternut squash and carrots are roasted to perfection and the spices make them irresistible.
Emmanuel Johnson
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The vegetables are roasted to perfection and the spices are just right. It's a great side dish for any meal.
Sandesh Magar
[email protected]This is a great recipe for fall. The butternut squash and root vegetables are roasted to perfection and the spices are just right. I served it with a side of roasted chicken and it was a hit!
De-André Lee
[email protected]I love this recipe! It's so easy to make and the vegetables are always roasted to perfection. I usually add a little bit of honey to the squash before roasting it, which gives it a nice caramelized flavor.
Bishnu Kewat
[email protected]This is a great recipe for a weeknight meal. It's easy to make and the leftovers are just as good the next day.
Brandy Causey11
[email protected]I made this recipe exactly as written and it turned out perfectly. The vegetables were roasted to perfection and the spices were just right. I will definitely be making this again.
Ebony Millard
[email protected]This was a great way to use up some root vegetables that I had on hand. The squash and carrots were especially delicious. I served it with a side of roasted chicken and it was a perfect fall meal.
md ragij
[email protected]I'm not usually a fan of butternut squash, but this recipe changed my mind. The combination of flavors was amazing and the squash was so tender. I'll definitely be making this again!
Zeba1 Hippo
[email protected]This recipe was a hit with my family! The butternut squash was perfectly roasted and the root vegetables were tender and flavorful. I especially loved the crispy edges on the squash.