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Prep Time:10 minsAdditional Time:30 minsTotal Time:40 minsServings:4Yield:3 cupsJump to Nutrition Facts
Prep Time:10 minsAdditional Time:30 minsTotal Time:40 minsServings:4Yield:3 cups
Prep Time:10 mins
Prep Time:
10 mins
Additional Time:30 mins
Additional Time:
30 mins
Total Time:40 mins
Total Time:
40 mins
Servings:4
Servings:
4
Yield:3 cups
Yield:
3 cups
Jump to Nutrition Facts
Jump to recipeRoasted Butternut Squash & Root Vegetablesis the base recipe you need for perfectly roasted vegetables to eat as a gorgeous side or to keep for meal prep. Butternut squash, parsnips and carrots are all rich in inflammation-lowering antioxidants and brimming with gut-friendly fiber. The onions melt down and release their natural sugars—a delicious contrast to the kick of spice from the cayenne pepper. Keep reading for our expert tips to ensure roasting perfection, including how big to cut your veggies for even cooking.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!We recommended cutting the vegetables so they’re about the same thickness. This will ensure they cook perfectly in the oven at the same time.If you’re having trouble slicing thebutternut squash, poke several holes with a fork and then microwave it for 3 to 5 minutes until the skin and flesh are softer.While this recipe calls for peeling the butternut squash, peeling the carrots or the parsnips is unnecessary. Just give them a good wash and scrub.We like butternut squash in this recipe, but feel free to experiment with any winter squash, like the Butternut, Buttercup Delicata and more.Nutrition NotesButternut squashis a classic vegetable for roasting and plays well with root vegetables like parsnips, carrots and onions. Butternut squash is rich in beta-carotene, an antioxidant that the body can convert to vitamin A—essential for a healthy immune system.Parsnipsmay be an underutilized root vegetable. Think of them like carrot’s slightly sweeter, earthy cousin. This also means they pair beautifully in taste and texture with other root vegetables. Parsnips are a rich source of fiber—good for your immune, digestive and heart health.Carrotsare a refrigerator staple, and no matter how you slice them, they are an essential part of a roasted vegetable mix. Carrots are naturally high in vitamin A, but they also have other nutrients that are beneficial for heart health, such as potassium, magnesium and folate.
Jump to recipe
Roasted Butternut Squash & Root Vegetablesis the base recipe you need for perfectly roasted vegetables to eat as a gorgeous side or to keep for meal prep. Butternut squash, parsnips and carrots are all rich in inflammation-lowering antioxidants and brimming with gut-friendly fiber. The onions melt down and release their natural sugars—a delicious contrast to the kick of spice from the cayenne pepper. Keep reading for our expert tips to ensure roasting perfection, including how big to cut your veggies for even cooking.Tips from the EatingWell Test KitchenThese are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!We recommended cutting the vegetables so they’re about the same thickness. This will ensure they cook perfectly in the oven at the same time.If you’re having trouble slicing thebutternut squash, poke several holes with a fork and then microwave it for 3 to 5 minutes until the skin and flesh are softer.While this recipe calls for peeling the butternut squash, peeling the carrots or the parsnips is unnecessary. Just give them a good wash and scrub.We like butternut squash in this recipe, but feel free to experiment with any winter squash, like the Butternut, Buttercup Delicata and more.Nutrition NotesButternut squashis a classic vegetable for roasting and plays well with root vegetables like parsnips, carrots and onions. Butternut squash is rich in beta-carotene, an antioxidant that the body can convert to vitamin A—essential for a healthy immune system.Parsnipsmay be an underutilized root vegetable. Think of them like carrot’s slightly sweeter, earthy cousin. This also means they pair beautifully in taste and texture with other root vegetables. Parsnips are a rich source of fiber—good for your immune, digestive and heart health.Carrotsare a refrigerator staple, and no matter how you slice them, they are an essential part of a roasted vegetable mix. Carrots are naturally high in vitamin A, but they also have other nutrients that are beneficial for heart health, such as potassium, magnesium and folate.
Roasted Butternut Squash & Root Vegetablesis the base recipe you need for perfectly roasted vegetables to eat as a gorgeous side or to keep for meal prep. Butternut squash, parsnips and carrots are all rich in inflammation-lowering antioxidants and brimming with gut-friendly fiber. The onions melt down and release their natural sugars—a delicious contrast to the kick of spice from the cayenne pepper. Keep reading for our expert tips to ensure roasting perfection, including how big to cut your veggies for even cooking.
Tips from the EatingWell Test Kitchen
These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too!
Nutrition Notes
Butternut squashis a classic vegetable for roasting and plays well with root vegetables like parsnips, carrots and onions. Butternut squash is rich in beta-carotene, an antioxidant that the body can convert to vitamin A—essential for a healthy immune system.
Parsnipsmay be an underutilized root vegetable. Think of them like carrot’s slightly sweeter, earthy cousin. This also means they pair beautifully in taste and texture with other root vegetables. Parsnips are a rich source of fiber—good for your immune, digestive and heart health.
Carrotsare a refrigerator staple, and no matter how you slice them, they are an essential part of a roasted vegetable mix. Carrots are naturally high in vitamin A, but they also have other nutrients that are beneficial for heart health, such as potassium, magnesium and folate.
Cook Mode(Keep screen awake)Ingredients3cupsbutternut squash, peeled, seeded and cut into 1-inch pieces1cupsliced parsnips½cupsliced carrot½cupchopped onion1tablespoonolive oil¼teaspoonsalt⅛teaspoonground pepper⅛teaspooncayenne pepper
Cook Mode(Keep screen awake)
Ingredients
3cupsbutternut squash, peeled, seeded and cut into 1-inch pieces
1cupsliced parsnips
½cupsliced carrot
½cupchopped onion
1tablespoonolive oil
¼teaspoonsalt
⅛teaspoonground pepper
⅛teaspooncayenne pepper
Directions
Drizzle the vegetables with 1 tablespoon oil and sprinkle with 1/4 teaspoon salt, 1/8 teaspoon pepper and 1/8 teaspoon 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.
To make ahead
Frequently Asked QuestionsThese roasted vegetables would be excellent in ourPiled-High Vegetable Pitas. And they’d be perfect as a side dish for ThanksgivingHerb-Roasted Turkeyas well asSuperfast Crispy Chicken Thighs,Miso-Maple SalmonandPan-Seared Pork Tenderloin Medallions.For best results, store it in the refrigerator in an airtight container for 3 to 5 days. You can freeze it for up to 1 year in freezer-safe bags, but it’s really best eaten sooner. Be sure to label the bag with an expiration date.If you want to maintain that nice crispy exterior, try reheating the vegetables in a skillet with a little oil or use an air fryer.Absolutely. Other suitable options would be turnips, kohlrabi, sweet potatoes and celeriac. Of course, a different vegetable won’t give you the same flavor as parsnips, but it should be just as tasty.
Frequently Asked Questions
These roasted vegetables would be excellent in ourPiled-High Vegetable Pitas. And they’d be perfect as a side dish for ThanksgivingHerb-Roasted Turkeyas well asSuperfast Crispy Chicken Thighs,Miso-Maple SalmonandPan-Seared Pork Tenderloin Medallions.
For best results, store it in the refrigerator in an airtight container for 3 to 5 days. You can freeze it for up to 1 year in freezer-safe bags, but it’s really best eaten sooner. Be sure to label the bag with an expiration date.
If you want to maintain that nice crispy exterior, try reheating the vegetables in a skillet with a little oil or use an air fryer.
Absolutely. Other suitable options would be turnips, kohlrabi, sweet potatoes and celeriac. Of course, a different vegetable won’t give you the same flavor as parsnips, but it should be just as tasty.
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Nutrition Facts(per serving)106Calories4gFat19gCarbs2gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Linda Frahm
