Roasted Squash & Root Veggies

"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."
 
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Ready In:
1hr
Ingredients:
10
Serves:
6
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ingredients

  • 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
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directions

  • Heat oven to 425 degrees.
  • Put all veggies in a large bowl. Toss with olive oil and herbs.
  • 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.).
  • 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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RECIPE SUBMITTED BY

Just another cook trying to come up with creative ideas for the bounty of her garden... mostly vegetarian with some fish-n-seafood leanings to keep the rest of her family satisfied.
 
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