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Roasted Squash & Root Veggies

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“This recipe is very forgiving... you can swap out different veggies depending on what you have on-hand, and it can easily be cut down or multiplied depending on how many people you're feeding. Finally, the spices can be varied infinitely depending on the flavor you're craving.”

Ingredients Nutrition

  • 4 cups butternut squash, peeled and cut into large chunks (It doesn't have to be butternut, any hard-shelled winter squash would work -- Kabocha, Hubbard, etc)
  • 3 cups carrots, chopped in large 1-inch chunks
  • 2 heads garlic, peeled
  • 2 onions, peeled and quartered
  • 4 tablespoons olive oil
  • 2 teaspoons salt (coarse is easier to see when tossed with veggies, regular salt is okay, too)
  • 1 tablespoon dried marjoram
  • 1 tablespoon dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon dried rosemary


  1. Heat oven to 425 degrees.
  2. Put all veggies in a large bowl. Toss with olive oil and herbs.
  3. Spread veggies across 1-2 casserole dishes (you want the layer of veggies to be about 1 1/2" thick; if it is deeper, they'll be more likely to steam, not roast.).
  4. Cook on middle shelf of oven for 30-45 minutes; stir every fifteen minutes to get an even roast and ensure that you're not over-cooking.

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