Roasted Butternut Squash with Tasty Veggies
Sheet pan roasted butternut squash and vegetables...a simple and delicious side dish recipe, all cooked in one pan for super easy cleanup.
Servings: 6
Calories: 221kcal
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
Fresh thyme: substitute with 1 teaspoon dried thyme.
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.
Save time: Buy butternut squash that is already peeled and cubed.
Nutrition
Calories: 221kcal | Carbohydrates: 36g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 286mg | Potassium: 1312mg | Fiber: 10g | Sugar: 10g | Vitamin A: 15364IU | Vitamin C: 249mg | Calcium: 196mg | Iron: 3mg