Roasted Butternut Squash with Root Vegetables Recipe

Roasted Butternut Squash with Root Vegetables Recipe
Roasted Butternut Squash with Root Vegetables Recipe photo by Taste of Home
Publisher Photo

Roasted Butternut Squash with Root Vegetables Recipe

Be the first to add a review
Publisher Photo
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.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min.
MAKES:
12 servings
TOTAL TIME:
Prep: 30 min. Bake: 55 min.

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

Directions

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. Yield: 12 servings.
Originally published as Roasted Root Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p26

Nutritional Facts

1 cup: 146 calories, 5g fat (1g saturated fat), 0 cholesterol, 253mg sodium, 26g carbohydrate (10g sugars, 8g fiber), 3g protein. Diabetic Exchanges: 2 vegetable, 1 starch, 1/2 fat.

  • 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
  1. 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. Yield: 12 servings.
Originally published as Roasted Root Vegetables in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p26

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRoasted Butternut Squash with Root Vegetables

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review