Go Back
–+ servings

Roasted Squash Medley

A delicious and healthy roasted squash medley featuring a mix of seasonal squashes, herbs, and spices.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

Squash Medley
  • 1 medium Butternut Squash peeled and cubed
  • 1 medium Acorn Squash peeled and cubed
  • 1 medium Zucchini sliced
  • 2 tablespoons Olive Oil for roasting
  • 1 teaspoon Salt to taste
  • 1 teaspoon Black Pepper to taste
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine the cubed butternut squash, acorn squash, and sliced zucchini.
  3. Drizzle with olive oil and season with salt, black pepper, thyme, and rosemary. Toss to coat evenly.
Roasting
  1. Spread the squash mixture evenly on a baking sheet.
  2. Roast in the preheated oven for 25-30 minutes, or until the squash is tender and lightly browned, stirring halfway through.
  3. Remove from the oven and let cool slightly before serving.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 30gProtein: 3gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 200mgPotassium: 600mgFiber: 5gSugar: 5gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 1mg

Notes

Feel free to add other vegetables like bell peppers or carrots for additional flavor and color.

Tried this recipe?

Let us know how it was!