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 Roasted Autumn Vegetables?

You need 9 ingredients. The key ingredients include: nonstick vegetable cooking spray, 1 12 lbs butternut squash, peeled, cut into 3x1/2-inch wedges, 1 12 lbs rutabagas, peeled, cut into 1/2-inch-thick wedges, 1 14 lbs red-skinned sweet potatoes, cut into 2x3/4-inch wedges (yams), and more.

Is Roasted Autumn Vegetables suitable as general?

Yes, Roasted Autumn Vegetables falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Autumn Vegetables?

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

Roasted Autumn Vegetables Recipe

Name: Roasted Autumn Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: nonstick vegetable cooking spray; 1 12 lbs butternut squash, peeled, cut into 3x1/2-inch wedges; 1 12 lbs rutabagas, peeled, cut into 1/2-inch-thick wedges; 1 14 lbs red-skinned sweet potatoes, cut into 2x3/4-inch wedges (yams); 2 tablespoons olive oil; ¼ teaspoon cayenne pepper; ½ cup finely chopped red onion; ¼ cup chopped fresh chives; 2 tablespoons apple cider vinegar

Try this homemade Roasted Autumn Vegetables recipe the whole family will love. Made with nonstick vegetable cooking spray, butternut squash, rutabagas a…

This Roasted Autumn Vegetables relies on simple, everyday ingredients such as olive oil, cayenne pepper, finely chopped red onion and chopped fresh chives. It comes together quickly and makes 4 servings, at about 281 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 General

Servings: persons

nonstick vegetable cooking spray
1 12 lbs butternut squash, peeled, cut into 3x1/2-inch wedges
1 12 lbs rutabagas, peeled, cut into 1/2-inch-thick wedges
1 14 lbs red-skinned sweet potatoes, cut into 2x3/4-inch wedges (yams)
2 tablespoons olive oil
¼ teaspoon cayenne pepper
½ cup finely chopped red onion
¼ cup chopped fresh chives
2 tablespoons apple cider vinegar

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Quick Info

Servings
4 servings
Calories
281 kcal
Category
General

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