Roasted Butternut Squash is easy to make and so versatile. One Sheet Pan can also roast onions, cabbage and broccoli for a super tasty grain-free side dish.
Ok…the Super Bowl is over. The Patriots victory parade is in the books with the largest crowd ever in attendance–thanks to global warming, and a 65-degree day in the middle of winter! It’s time.
Time to settle back down and into our regular routines where we ask ourselves, “what’s for dinner?” Or, maybe you live in a household where others are constantly asking you, “what’s for dinner?” Either way, Roasted butternut squash with tasty veggies is a good answer.
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!
Add more nutrition to your plate.
The way to do it is to focus on veggies. Specifically, how to add more into your daily meals and snacks. The expression “what you grow waters” applies here. Skip beating yourself up over the less healthy food you’ve eaten, and instead meal plan and meal prep with attention to the veggies. Start by asking, “where will the vegetables come from?” and let the rest fall into place.
Roasted Butternut Squash: Healthy and Versatile
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.
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.
I chose to add veggies that I like. Other things I think about are color, nutrition and taste…but you should add in the veggies you like best, or those you have on hand. I make a version of this pretty often and sometimes that means it has brussels sprouts and green cabbage. Often this will include cauliflower and even sometimes red peppers or asparagus. I’ve substituted sunflower seeds for the pepitas and oregano for the thyme. The gem of this recipe and the reason I dubbed it “…with tasty veggies” is because the garlic and the herbs add so much flavor. Plus the roasted onions get caramelized and sweet.
Butternut Squash can be found already peeled and diced.
Using frozen veggies is a great option too. They are flash frozen at the peak of ripeness, so they will even be a more healthful choice sometimes than produce that spent a week in a truck and then a week at the bottom of your crisper drawer. You can buy already peeled or even peeled and cubed butternut squash in the produce section of the grocery. I could go on and on, but you get the picture. The goal is to eat more veggies, so whatever it is that makes that accessible for you is the way to go!!
Meal Prep and Use all week in different ways:
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.
Have fun with this recipe….and know that whether this is the main dish or a side dish, “what’s for dinner?” includes something healthy, tasty and satisfying.
- 1 medium-large butternut squash
- 1 medium red onion, cut into ⅛s
- ½ purple cabbage
- 2 broccoli crowns, cut into florets
- 2 Tablespoons olive oil
- Salt + Pepper
- Fresh rosemary, 4 sprigs, or 1 teaspoon dried
- Fresh thyme, 4-6 sprigs, or 1 teaspoon dried
- ⅓ cup pepitas
- 3 cloves garlic, minced
- 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. Toss squash with onions, 1 Tablespoon of the olive oil and spices. Roast for 20 minutes.
- Add broccoli, cabbage, pepitas and garlic plus another drizzle olive oil.
- Roast another 15 minutes, until veggies are tender and squash is cooked through.
MEAL PREP: This will stay good in the fridge all week. Use it as a side dish, for variety in your salad, as part of a buddha bowl (this tahini sauce would be awesome on top), or scoop into a bowl of veggie broth for an awesome, chunky soup.
CUT DOWN ON PREP TIME: Buy butternut squash that is already peeled and cubed.
Serving Size:½ cup
Amount Per Serving: Calories: 111Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 108mgCarbohydrates: 9gFiber: 3gSugar: 2gProtein: 4g
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.