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.
Roasted Butternut Squash with Root Vegetables
Roasted Butternut Squash with Root Vegetables
Prep Time
30 min
Cook Time
55 min
Yield
12 servings
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.
Nutrition 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.
Loading Popular in the Community
Loading Reviews
