This simple side dish of Roasted Butternut Squash and Vegetables is so easy to make! On sheet pan roasts the squash, onions, cabbage and broccoli for a delicious side dish that’s easy to make and even easier to clean up.
I love this easy vegan side dish. The roasted butternut squash comes out perfectly sweet and tender, the onions mellow, the broccoli is crisp and the cabbage sublime. It’s so easy to make, everyone agrees it’s delicious and clean up is a breeze.
If you love roasted butternut, you will also love this butternut and beetroot salad, and you should definitely try my roasted spiced delicata squash recipe too.
Earlier this week, I spoke at a winter wellness event where I encouraged the women in attendance to find ways to bring more nutrition into their lives and onto their plates. For some, this is a daunting task because they are looking for comfort food, good taste and simplicity. I’m here to tell you that you can have all those things….and nutrient dense food too!
Veggies don’t have to be boring, and incorporating more vegetables into your life isn’t only about eating the same drab salad at your desk every day. Roasted butternut squash with tasty veggies is a one pan wonder.
Ingredients and Substitutions
- Butternut squash: Save time and buy already peeled and cubed butternut. Or, you could use any other hard winter squash like kabocha, or honeynut. If you opt to use delicata or acorn squash you can skip the peeling and also cut back on the cooking time by 10 minutes.
- Broccoli: Everyone’s favorite green vegetable…but if not, use cauliflower or brussels sprouts.
- Cabbage: I love roasted red cabbage and the beautiful purple color it becomes. You could also use green cabbage, napa cabbage or savoy.
- Onion: red, white, brown are all ok. Sweet onions also work in this recipe.
- Garlic: Fresh garlic will give the best flavor. Mince, use a garlic press or microplane grater. In a pinch, use garlic powder.
- Pepitas: also known as pumpkin seeds. You can omit the seeds or use another variety of nuts or seeds as dietary needs permit.
- Fresh herbs will give vibrant flavor, but substitute dried thyme if needed.
- Olive oil: Just a drizzle is all that’s needed. If you cook without oil, lightly spray a bit of veggie broth before sprinkling with salt and pepper.
Butternut Squash
Butternut squash is plentiful right now and that’s a good thing. It is simple to make, hugely satisfying, naturally sweet (hello sugar cravings) and is loaded with nutrients. Just one cup of butternut squash has more potassium than a banana, a good supply of Vitamin A and, like all fresh veggies, it is a good source of fiber.
How to make it
Preheat oven to 400 and prepare a large rimmed baking sheet with unbleached parchment paper.
Peel and cube butternut squash. Arrange in a single layer on prepared pan, drizzle with ½ the olive oil and sprinkle with salt and pepper.
Roast for 20 minutes in preheated 400 degree oven.
Push squash to one end of baking sheet and then add onions, broccoli and cabbage to the other end. Drizzle with remaining oil, sprinkle with salt, pepper, pumpkin seeds and garnish with fresh thyme.
Roast for additional 15 minutes until veggies and squash are tender.
Transfer to a bowl, sprinkle additional salt and pepper to taste and stop with more pepitas, as desired.
Debra’s Pro Tips
- Save time: buy already peeled and cubed butternut squash in the produce section of your grocery store..
- Buy your nuts raw and store them in the freezer to keep them fresher longer.
- Pull out the thyme stems before serving, the roasted leaves will stay in the dish, making it super easy to discard the woody stems.
Meal Prep
Roasted butternut squash with tasty veggies should also make it onto your meal prep plan. This is an awesome dish to make ahead. In addition to being easy to reheat—preheat oven to 300 and heat for 15 minutes—you can also repurpose in many other ways. I like to use this as the base for an omelet, or a side for tofu scramble. Another great option is loading them into the bottom of a muffin tin and use in the recipe for mini frittatas. No more boring salads at your desk….put a generous scoop of these on top of your raw greens for a tasty option. I’ve even added leftovers to a simple veggie broth for a super tasty soup.
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📖 Recipe
Roasted Butternut Squash with Tasty Veggies
Ingredients
- 1 medium-large butternut squash
- 1 medium red onion cut into ⅛s
- ½ purple cabbage sliced
- 2 broccoli crowns cut into florets
- 2 Tablespoons olive oil
- ½ teaspoon Salt
- ½ teaspoon black pepper
- 4 sprigs Fresh thyme
- ⅓ cup pepitas
- 3 cloves garlic minced
Instructions
- Preheat oven to 400 and line rimmed baking sheet with unbleached parchment paper
- Cut the bottom end off the squash so it will stand upright. Use a vegetable peeler to take skin off. Cut in half lengthwise and scoop out the seeds. I use a grapefruit spoon to make this easier, but any spoon will do. Cut into cubes. Drizzle with 1 Tablespoon of the olive oil and ¼ teaspoon salt and pepper. Roast for 20 minutes.
- Push squash to one end of baking sheet and add onions, broccoli, cabbage, pepitas to the other end. Drizzle with remaining tablespoon olive oil, remaining salt and pepper, plus minced garlic.
- Roast another 15 minutes, until veggies are tender and squash is cooked through.
- Remove stem from fresh herbs, toss well and transfer to a bowl or platter. Serve warm. Store any leftovers in an airtight container in the fridge for up to a week.
Notes
Nutrition
Note
The nutrition calculations were done using online tools. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients you used. You are ultimately responsible for ensuring that any nutritional information is accurate, complete and useful.
Lili F
I make this at least once a week – switch up the veggies sometimes. Always delicious!!
Debra Klein
It’s on my meal prep rotation as well…so tasty.
Esti
Can you substitute green cabbage for the red cabbage?
Debra Klein
Absolutely! Any cabbage can be used in this recipe.