Best 5 Roasted Butternut Squash With Root Vegetables Recipes

Feast your eyes on a vibrant array of roasted butternut squash and a medley of root vegetables, a symphony of flavors that will tantalize your taste buds. This delightful dish is not only a feast for the eyes but also a nutritional powerhouse, brimming with vitamins, minerals, and antioxidants. Savor the sweet and nutty notes of butternut squash, complemented by the earthy and slightly peppery flavor of roasted root vegetables like carrots, parsnips, and turnips. A touch of herbs and spices adds a burst of aromatic complexity, elevating this dish from ordinary to extraordinary. Whether you're a seasoned home cook or just starting your culinary journey, this roasted butternut squash and root vegetable extravaganza is sure to impress. Join us as we delve into the world of roasted vegetables, uncovering the secrets of creating this delectable dish that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BUTTERNUT SQUASH WITH ROOT VEGETABLES

Roasted Butternut Squash with Root Vegetables image

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

Ingredients

3 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
2 large rutabagas, peeled and cut into 1/2-inch pieces
2 large fennel bulbs, cut into 1/2-inch pieces
2 small turnips, peeled and cut into 1/2-inch pieces
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper

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 WINTER VEGETABLES

Roasted Winter Vegetables image

Provided by Ina Garten

Categories side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

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.

SEAN'S MOMMY'S ROASTED ROOT VEGETABLES

Sean's Mommy's Roasted Root Vegetables image

I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.

Provided by Sean's Mommy

Categories Side Dish Vegetables Sweet Potatoes

Time 1h15m

Yield 10

Number Of Ingredients 8

Ingredients

1 butternut squash - peeled, seeded and cut into 1-inch dice
3 carrots, cut into 1 inch pieces
1 large sweet potato, cut into 1-inch cubes
1 rutabaga, peeled and cut into 1-inch pieces
3 parsnips, peeled and cubed
3 turnips, peeled and cut into 1-inch dice
¼ cup extra virgin olive oil
kosher salt and pepper to taste

Steps:

Preheat an oven to 450 degrees F (230 degrees C).
Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g

SEASONED ROASTED ROOT VEGETABLES

Seasoned Roasted Root Vegetables image

I wanted a vegetable medley good for the fall. I took 3 recipes and changed them up to the following recipe. This recipe is good when reheated in the microwave, or I have frozen some and used later.

Provided by MissyDi

Categories Side Dish Vegetables Squash

Time 1h15m

Yield 10

Number Of Ingredients 12

Ingredients

olive oil cooking spray
1 butternut squash - peeled, seeded, and cut into 1-inch pieces
1 large sweet potato, peeled and cut into 1-inch cubes
1 (10 ounce) package frozen Brussels sprouts, thawed and halved
1 onion, halved and thickly sliced
1 parsnip, peeled and sliced
3 carrots, cut into large chunks
2 tablespoons olive oil, or as needed
1 teaspoon ground thyme
1 teaspoon dried rosemary
1 pinch salt
ground black pepper to taste

Steps:

Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray.
Combine butternut squash, sweet potato, Brussels sprouts, onion, parsnip, and carrots in a large bowl. Drizzle with olive oil and toss to coat. Add thyme, rosemary, salt, and black pepper; toss again. Transfer coated vegetables to the prepared baking sheet.
Roast vegetables in the preheated oven for 25 minutes; stir and continue roasting until vegetables are slightly brown and tender, about 20 more minutes.

Nutrition Facts : Calories 148.9 calories, Carbohydrate 29.9 g, Fat 3.1 g, Fiber 6.2 g, Protein 3.4 g, SaturatedFat 0.5 g, Sodium 47.1 mg, Sugar 6.7 g

ROASTED ROOT VEGETABLES

Roasted Root Vegetables image

Categories Garlic Onion Potato Side Roast Vegetarian Root Vegetable Beet Turnip Butternut Squash Winter Healthy Vegan Bon Appétit Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 7

Ingredients

1 2 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces (about 5 cups)
1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces
1 bunch beets (about 1 1/2 pounds), trimmed but not peeled, scrubbed, cut into 1/2-inch pieces
1 medium-size red onion, cut into 1/2-inch pieces (about 2 cups)
1 large turnip, peeled, cut into 1/2-inch pieces (about 1 cup)
1 head of garlic, cloves separated, peeled
2 tablespoons olive oil

Steps:

Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes. (Can be prepared 2 hours ahead. Let stand at room temperature. Rewarm in 350°F oven 15 minutes.)

Tips:

Choose the right squash. Look for butternut squash that is firm and heavy, with no blemishes or soft spots.
Cut the squash evenly. This will help it cook evenly.
Toss the vegetables with oil and seasonings. This will help them caramelize and brown in the oven.
Roast the vegetables at a high temperature. This will help them caramelize and brown.
Stir the vegetables occasionally. This will help them cook evenly.
Serve the vegetables hot. They can be served as a side dish or main course.

Conclusion:

Roasted butternut squash with root vegetables is a delicious and healthy dish that is perfect for fall. The squash is sweet and tender, and the root vegetables are earthy and flavorful. This dish is also very easy to make, and it can be served as a side dish or main course.