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–+ servings

Roasted Squash Medley

A delicious and healthy roasted squash medley featuring a variety of seasonal squashes, seasoned to perfection.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Squash Medley
  • 1 medium butternut squash peeled and cubed
  • 1 medium acorn squash peeled and cubed
  • 2 cups zucchini sliced
  • 1 cup red onion sliced
  • 3 tablespoons olive oil for roasting
  • 1 teaspoon salt to taste
  • 1 teaspoon black pepper to taste
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder

Method
 

Preparation
  1. Preheat the oven to 425°F (220°C).
  2. In a mixing bowl, combine the cubed butternut squash, acorn squash, sliced zucchini, and red onion.
  3. Drizzle with olive oil and season with salt, black pepper, thyme, and garlic powder. Toss to coat evenly.
Roasting
  1. Spread the vegetable mixture evenly on a baking sheet.
  2. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and caramelized, stirring halfway through.
  3. Remove from the oven and let cool slightly before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

This dish pairs well with grilled meats or can be served as a vegetarian main course.

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