MENU
JOIN
Roasted Squash, Carrots & Walnuts Roasted Squash, Carrots & Walnuts
Baked Butternut Squash Baked Butternut Squash
Roasted Root Vegetables Roasted Root Vegetables
Butternut Squash and Kale Gratin Butternut Squash and Kale Gratin
Butternut Squash and Carrot Soup Butternut Squash and Carrot Soup
Herb Roasted Root Vegetables Herb Roasted Root Vegetables
Roasted Acorn Squash & Brussels Sprouts Roasted Acorn Squash & Brussels Sprouts
Roasted Garlic Butternut Soup Roasted Garlic Butternut Soup
Roasted Pumpkin and Brussels Sprouts Roasted Pumpkin and Brussels Sprouts
Roasted Butternut Squash & Rice Salad Roasted Butternut Squash & Rice Salad
Oven-Roasted Root Vegetables Oven-Roasted Root Vegetables
Herbed Butternut Squash Herbed Butternut Squash
Butternut Squash with Whole Grains Butternut Squash with Whole Grains
Spiced Carrots & Butternut Squash Spiced Carrots & Butternut Squash
Roasted Butternut Squash Panzanella Roasted Butternut Squash Panzanella
Roasted Butternut Squash Tacos Roasted Butternut Squash Tacos
Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds Roasted Butternut Squash Salad with Caramelized Pumpkin Seeds
Roasted Butternut Squash Bread Roasted Butternut Squash Bread
Roasted Squash Medley Roasted Squash Medley
Roasted Vegetables Roasted Vegetables

Roasted Butternut Squash with Root Vegetables

0 | 0 Reviews
Total Time:Prep: 30 min. Bake: 55 min.

By Taste Of Home Editorial Team

Recipe by Taste of Home Test Kitchen

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 27, 2023

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.

TEST KITCHEN APPROVED

Roasted Butternut Squash with Root Vegetables

0 | 0 Reviews Add your review
Yield:12 servings
Prep:30 min
Cook:55 min
Save Saved Saving print

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
Text Ingredients
Shop Recipe

Directions

  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.

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