Roasted Butternut Squash Medley

Butternut squash is a good source of fiber, vitamin A, and potassium. It has a sweet, nutty flavor and pairs well with various herbs and spices.

This is vegan and gluten free recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Roasted Butternut Squash Medley

Cooking Method: Roasting Cuisine: International Courses: Gluten free, Lunch, Vegetarian Recipe Keys: Gluten Free Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 720

Best Season: Fall

Ingredients

Servings

• 500 gram Butternut squash
• 1 small Red onion
• 1 medium Bell pepper
• 1 medium Zucchini
• 200 gram Cherry tomatoes
• 2 tablespoon Olive oil
• 1 teaspoon Dried thyme
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 2 tablespoon Fresh parsley

Instructions

1. Preheat the oven to 400°F (200°C).
2. Peel and dice the butternut squash into bite-sized cubes.
3. Cut the red onion, bell pepper, and zucchini into similar-sized pieces.
4. In a large mixing bowl, combine the butternut squash, red onion, bell pepper, zucchini, and cherry tomatoes.
5. Drizzle olive oil over the vegetables and sprinkle with dried thyme, salt, and black pepper. Toss well to coat.
6. Spread the vegetable mixture onto a baking sheet in a single layer.
7. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly browned.
8. Remove from the oven and let it rest for 5 minutes.
9. Garnish with fresh parsley and serve hot.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 180kcal

% Daily Value *

Total Fat 8g13%

Total Carbohydrate 26g9%

Sugars 6g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.