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 Squash & Root Veggies?

You need 10 ingredients. The key ingredients include: 4 cups butternut squash, peeled and cut into large chunks (It doesn't have to be butternut, any hard-shelled winter squash would work -- Kabocha, Hubbard, etc), 3 cups carrots, chopped in large 1-inch chunks, 2 heads garlic, peeled, 2 onions, peeled and quartered, and more.

Is Roasted Squash & Root Veggies suitable as general?

Yes, Roasted Squash & Root Veggies falls under the General category and is a great choice for this type of meal.

How do I store leftover Roasted Squash & Root Veggies?

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

Roasted Squash & Root Veggies Recipe

Name: Roasted Squash & Root Veggies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: General
Ingredients: 4 cups butternut squash, peeled and cut into large chunks (It doesn't have to be butternut, any hard-shelled winter squash would work -- Kabocha, Hubbard, etc); 3 cups carrots, chopped in large 1-inch chunks; 2 heads garlic, peeled; 2 onions, peeled and quartered; 4 tablespoons olive oil; 2 teaspoons salt (coarse is easier to see when tossed with veggies, regular salt is okay, too); 1 tablespoon dried marjoram; 1 tablespoon dried oregano; 1 teaspoon dried basil; 1 teaspoon dried rosemary

Roasted Squash & Root Veggies – a delicious recipe with butternut squash, carrots, garlic, onions, olive oil, salt. Easy to follow and perfect for any occasion.

Serves 4 General

Roasted Squash & Root Veggies

How did you like this recipe?

Frequently Asked Questions