Roasted Butternut Squash With Root Vegetables Recipes
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 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.
ROASTED ROOT VEGETABLES
Steps:
- In a large bowl, combine all vegetables. In a small separate bowl, combine garlic, oil, herbs, balsamic vinegar and brown sugar. Mix marinade with vegetables, cover with plastic wrap and let sit up to 2 hours. Arrange vegetables on a baking sheet, sprinkle with salt and pepper. Roast in a pre heated 500 degree F oven for 35 to 40 minutes or until cooked through.
SWEET ROASTED AUTUMN ROOT VEGETABLES
Sweet yet savory autumn side dish goes well with any roasted meat.
Provided by Kelly Nagy Cramer
Categories Side Dish Vegetables
Time 50m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil.
- Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan.
- Bake in the preheated oven until vegetables are tender, about 30 minutes.
Nutrition Facts : Calories 287.9 calories, Carbohydrate 54.2 g, Cholesterol 20.3 mg, Fat 8.2 g, Fiber 9.7 g, Protein 4.2 g, SaturatedFat 5 g, Sodium 529.6 mg, Sugar 21.4 g
SEAN'S MOMMY'S ROASTED ROOT VEGETABLES
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
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
ROASTED ROOT VEGETABLES
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
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.)
OVEN-ROASTED ROOT VEGETABLES
All kinds of root vegetables star in this colorful medley. Fresh thyme and sage season the mix of rutabaga, parsnips and butternut squash. "This side dish is satisfying anytime of year," says Mitzi Sentiff, Annapolis, Maryland. "Besides being delicious, it's very easy to prepare."
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 4 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the rutabaga, parsnips, squash and onions. Add the oil, salt and pepper; toss to coat. Arrange in a single layer in a 15x10x1-in. baking pan coated with cooking spray. Bake, uncovered, at 400° for 40-50 minutes, stirring occasionally. Sprinkle with herbs; toss to coat.
Nutrition Facts : Calories 168 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 319mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 9g fiber), Protein 3g protein. Diabetic Exchanges
ROASTED ROOT VEGETABLES
Categories Side Roast Thanksgiving Vegetarian Low Cal High Fiber Root Vegetable Parsnip Turnip Squash Sweet Potato/Yam Winter Healthy Vegan Rutabaga Bon Appétit
Yield Serves 10
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F. Combine all vegetables in large bowl. Add oil; toss to coat thoroughly. Season with salt and pepper. (Can be prepared 2 hours ahead. Cover and let stand at room temperature.) Arrange vegetables on 2 heavy large baking sheets.
- Roast vegetables until tender and beginning to turn golden brown, stirring occasionally, about 50 minutes. Transfer to large bowl and serve.
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