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 Fall Vegetables?

You need 12 ingredients. The key ingredients include: 1 large acorn squash, peeled and cut into 1-1/2-inch cubes, 1 large rutabaga, peeled and cut into 1-inch cubes, 1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes, 3 large carrots, peeled and cut into 1-1/2-inch pieces, and more.

Is Roasted Fall Vegetables suitable as general?

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

How do I store leftover Roasted Fall Vegetables?

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

Roasted Fall Vegetables Recipe

Name: Roasted Fall Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large acorn squash, peeled and cut into 1-1/2-inch cubes; 1 large rutabaga, peeled and cut into 1-inch cubes; 1 medium pie pumpkin or butternut squash, peeled and cut into 1-inch cubes; 3 large carrots, peeled and cut into 1-1/2-inch pieces; 1 medium parsnip, peeled and cut into 1-inch cubes; 1/4 cup grated Parmesan cheese; 1/4 cup canola oil; 3 tablespoons minced fresh parsley; 2 tablespoons paprika; 2 teaspoons salt; 1 teaspoon garlic powder; 1/2 teaspoon cayenne pepper

Roasted Fall Vegetables

Eats Now Editorial Team · 382 kcal · General

Roasted Fall Vegetables – a delicious recipe with acorn squash, butternut squash, carrots, parsnip, Parmesan cheese, canola oil. Easy to follow and perfect for any occasion.

Serves 4 General

Roasted Fall Vegetables

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