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Balsamic Roasted Squash and Vegetables

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“This recipe of what I happened to have in the kitchen was a true hit at Thanksgiving. It makes the kitchen smell wonderful and best of all it's very easy.”
2hrs 20mins

Ingredients Nutrition

  • 1 kabocha squash or 1 other winter squash or 1 sweet potato
  • 1 yellow onion, sliced into half moons
  • 1 lb frozen peppers and onions, thawed (or use fresh bell peppers)
  • 1 (13 ounce) canquartered artichoke hearts
  • 16 Brussels sprouts, stems removed
  • 5 garlic cloves, minced
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons dried basil
  • 1 tablespoon thyme
  • salt and pepper
  • cooking spray
  • 2 tablespoons fat free balsamic vinaigrette, to taste (I used Whole Foods brand) (optional)


  1. Preheat oven to 425°F.
  2. Bring water to boil in medium saucepan.
  3. Peel and cut squash into 2-3 inch chunks. (Tip: Baking or microwaving squash for a few minutes helps to soften skin).
  4. Put onion, pepper blend and squash in a bowl and add garlic, spices and vinegar. Toss until all veggies are coated and let marinate 1 hour or overnight.
  5. Preheat oven to 425°F
  6. Place marinated veggies into baking dish, sprayed with cooking spray, and bake for 30 minutes, stirring every 15 minutes.
  7. Bring water to boil in medium saucepan. Add brussel sprouts and cook 5 minutes. Slice into halves or quarters depending on size of sprouts.
  8. After 30 minutes of roasting veggies, stir brussel sprouts and artichokes into mix and return to oven.
  9. Bake an additional 15 minutes or until squash is fork tender. Remove from oven and adjust seasonings with salt and pepper. To give a more intense flavor, toss with balsamic vinaigrette. Serve immediately.

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