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 Butternut Squash With Root Vegetables?

You need 9 ingredients. The key ingredients include: 3 pounds butternut squash, peeled, seeded and cut into 1-inch pieces, 2 large rutabagas, peeled and cut into 1/2-inch pieces, 2 large fennel bulbs, cut into 1/2-inch pieces, 2 small turnips, peeled and cut into 1/2-inch pieces, and more.

Is Roasted Butternut Squash With Root Vegetables suitable as vegetarian?

Yes, Roasted Butternut Squash With Root Vegetables falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Roasted Butternut Squash With Root Vegetables?

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

Roasted Butternut Squash With Root Vegetables

Name: Roasted Butternut Squash With Root Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 pounds butternut squash, peeled, seeded and cut into 1-inch pieces; 2 large rutabagas, peeled and cut into 1/2-inch pieces; 2 large fennel bulbs, cut into 1/2-inch pieces; 2 small turnips, peeled and cut into 1/2-inch pieces; 1/4 cup olive oil; 1/4 cup lemon juice; 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme; 1 teaspoon salt; 1/2 teaspoon pepper

Try this homemade Roasted Butternut Squash With Root Vegetables recipe the whole family will love. Made with butternut squash, rutabagas, fennel bulbs a…

This Roasted Butternut Squash With Root Vegetables relies on simple, everyday ingredients such as olive oil, lemon juice, salt and pepper. It comes together quickly and makes 4 servings, at about 2584 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

3 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
2 large rutabagas, peeled and cut into 1/2-inch pieces
2 large fennel bulbs, cut into 1/2-inch pieces
2 small turnips, peeled and cut into 1/2-inch pieces
1/4 cup olive oil
1/4 cup lemon juice
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
1 teaspoon salt
1/2 teaspoon pepper

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Quick Info

Servings
4 servings
Calories
2584 kcal
Category
Vegetarian

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