SQUASH VEGETABLE IMAGES RECIPES

ROASTED BUTTERNUT SQUASH & ROOT VEGETABLES RECIPE | EATINGWELL

Roasted Butternut Squash & Root Vegetables Recipe | EatingWell image

This easy roasted butternut squash and root vegetables recipe is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish--you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.

Provided by Diabetic Living Magazine

Categories Healthy Butternut Squash Recipes

Total Time 40 minutes

Number Of Ingredients 8

Ingredients

3 cups butternut squash, peeled, seeded, and cut into 1-inch pieces
1 cup sliced parsnips
½ cup sliced carrot
½ cup chopped onion
1 tablespoon olive oil
¼ teaspoon salt
? teaspoon ground pepper
? teaspoon cayenne pepper

Steps:

Preheat oven to 400 degrees F. Combine squash, parsnips, carrot, and onion in a 15-by-10-inch baking pan.
Drizzle the vegetables with oil and sprinkle with salt, pepper, and cayenne; toss to coat.
Roast, covered, for 20 minutes. Stir the vegetables and then roast, uncovered, until tender and starting to brown, about 10 minutes more.

Nutrition Facts : Calories 105.7 calories, CarbohydrateContent 18.5 g, FatContent 3.7 g, FiberContent 5.3 g, ProteinContent 1.5 g, SaturatedFatContent 0.5 g, SodiumContent 161.6 mg, SugarContent 4.7 g

ROASTED SQUASH VEGETABLE MEDLEY RECIPE - HEALTHY.FOOD.COM

Roasted Squash Vegetable Medley Recipe - Healthy.Food.com image

I love roasted vegetables, especially squash and mushrooms. When I saw this recipe on Rachael Ray, I knew for me, it would be perfect. Just wanted to share it with others who may love roasted veggies as much as I do.

Total Time 35 minutes

Prep Time 10 minutes

Cook Time 25 minutes

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 medium zucchini, cut into large bite size chunks
1 medium yellow squash, cut into large bite size chunks
1 medium onion, halved and cut into bite size slices
1/2 lb button mushroom, halved
2 tablespoons olive oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

Preheat oven to 425°F.
Combing zucchini, yellow squash, onions, and mushrooms in a large bowl.
Add oil to bowl.
Toss veggies until all are coated with the oil.
Combine the seasonings and sprinkle evenly over the veggies.
Toss again to combine the seasoning and then spread them in a shallow baking pan.
Place in a hot oven and roast 20 to 25 minutes or until tender.
Times may vary due to oven temps.
Toss the veggies with tongs about halfway through the cooking time.

Nutrition Facts : Calories 101.9, FatContent 7.2, SaturatedFatContent 1, CholesterolContent 0, SodiumContent 595.3, CarbohydrateContent 8.5, FiberContent 2.2, SugarContent 3.8, ProteinContent 3.3

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ROASTED SQUASH VEGETABLE MEDLEY RECIPE - HEALTHY.FOOD.COM

I love roasted vegetables, especially squash and mushrooms. When I saw this recipe on Rachael Ray, I knew for me, it would be perfect. Just wanted to share it with others who may love roasted veggies as much as I do.
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Toss the veggies with tongs about halfway through the cooking time.

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