How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Herb-Roasted Squash and Jerusalem Artichokes?

You need 6 ingredients. The key ingredients include: 1 lb. butternut squash, peeled and cut into bite-size pieces (2 cups), 1 lb. small Jerusalem artichokes, unpeeled and scrubbed, 1 medium red onion, trimmed and cut into wedges, 1 1/2 Tbs. garlic oil, and more.

Is Herb-Roasted Squash and Jerusalem Artichokes suitable as vegetarian?

Yes, Herb-Roasted Squash and Jerusalem Artichokes falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Herb-Roasted Squash and Jerusalem Artichokes?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Roasted Squash and Jerusalem Artichokes Recipe

Name: Herb-Roasted Squash and Jerusalem Artichokes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb. butternut squash, peeled and cut into bite-size pieces (2 cups); 1 lb. small Jerusalem artichokes, unpeeled and scrubbed; 1 medium red onion, trimmed and cut into wedges; 1 1/2 Tbs. garlic oil; 1 Tbs. minced fresh rosemary; 1 Tbs. minced fresh thyme

Try this homemade Herb-Roasted Squash and Jerusalem Artichokes recipe the whole family will love. Made with butternut squash, artichokes, red onion and …

This Herb-Roasted Squash and Jerusalem Artichokes relies on simple, everyday ingredients such as tbs. garlic oil, tbs. minced fresh rosemary and tbs. minced fresh thyme. It comes together quickly and makes 4 servings, at about 935 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 lb. butternut squash, peeled and cut into bite-size pieces (2 cups)
1 lb. small Jerusalem artichokes, unpeeled and scrubbed
1 medium red onion, trimmed and cut into wedges
1 1/2 Tbs. garlic oil
1 Tbs. minced fresh rosemary
1 Tbs. minced fresh thyme

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Quick Info

Servings
4 servings
Calories
935 kcal
Category
Vegetarian

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