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

Try this homemade Roasted Autumn Vegetables recipe the whole family will love. Made with vegetable oil spray, butternut squash, rutabagas and potatoes. …

This Roasted Autumn Vegetables relies on simple, everyday ingredients such as nonstick vegetable oil spray, olive oil, cayenne pepper and finely chopped red onion. It comes together quickly and makes 4 servings, at about 1421 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 oil spray
1 1/2 pounds butternut squash, peeled, cut into 3x1/2-inch wedges
1 1/2 pounds rutabagas, peeled, cut into 1/2-inch-thick wedges
1 1/4 pounds red-skinned sweet potatoes (yams), cut into 2x3/4-inch wedges
2 tablespoons olive oil
1/4 teaspoon cayenne pepper
1/2 cup finely chopped red onion
1/4 cup chopped fresh chives
2 tablespoons apple cider vinegar

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Quick Info

Servings
4 servings
Calories
1421 kcal
Category
General

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