Irresistible Golden Roasted Butternut Squash with Veggies

Imagine stepping into your kitchen, the aroma of golden roasted butternut squash with veggies wafting through the air, enticing you like the siren call of a warm hug on a chilly day. The vibrant hues of orange and green dance together on your cutting board, promising not just nourishment but a hearty dose of comfort food magic. You can almost hear the squash whispering sweet nothings about its caramelized edges and tender insides, daring you to take that first bite.

Now, let me share a secret: this dish isn’t just a culinary delight; it’s a memory-maker. Picture family gatherings where laughter fills the air, and someone inevitably asks for seconds (or thirds) of that delicious roasted goodness. Whether it’s Thanksgiving dinner or a cozy weeknight meal, this recipe brings people together in the best way possible—over the joy of good food. Trust me, once you experience the flavor explosion of this golden roasted butternut squash with veggies, you’ll want to make it again and again.

I still remember the first time I served this dish at our family reunion; everyone was raving about it!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Butternut Squash: Select a firm squash with smooth skin; it should feel heavy for its size.

• Bell Peppers: Use colorful bell peppers for visual appeal and flavor variety; red or yellow are my favorites.

• Red Onion: A medium red onion adds sweetness when roasted; choose one without any soft spots.

• Olive Oil: A high-quality olive oil enhances the flavors; opt for extra virgin for richer taste.

• Garlic Powder: This versatile spice adds depth; fresh garlic works too if you prefer an intense flavor.

• Salt and Pepper: Essential seasonings to bring out all the other flavors; adjust according to your taste buds.

• Dried Thyme: This herb pairs beautifully with roasted vegetables; use fresh thyme if available for an extra punch.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Golden Roasted Butternut Squash with Veggies

Preheat Your Oven: Start by preheating your oven to 425°F (220°C). A hot oven ensures that your veggies get beautifully caramelized and crisp.

Prepare the Vegetables: While the oven warms up, peel and dice your butternut squash into 1-inch cubes. Chop bell peppers and slice red onion into thick wedges for even roasting.

Toss with Olive Oil and Seasoning: In a large mixing bowl, toss everything together with olive oil, garlic powder, thyme, salt, and pepper until evenly coated. Feel free to channel your inner chef while mixing!

Spread on Baking Sheet: Spread your seasoned veggies onto a baking sheet lined with parchment paper in a single layer. This helps them roast evenly without steaming—no soggy vegetables here!

Roast Until Tender and Golden: Place in the oven for about 25-30 minutes until everything is tender and edges are golden brown. Stir halfway through so they roast evenly.

Serve Warm and Enjoy!: Remove from the oven and let cool slightly before serving. This dish shines as both a side or main course—great for any occasion!

Now that you’ve mastered golden roasted butternut squash with veggies, get ready to impress friends at dinner parties or enjoy cozy nights in!

Perfecting the Cooking Process

Start by roasting the butternut squash at 400°F while chopping your veggies to save time and maximize flavor.

Add Your Touch

Feel free to swap out vegetables based on what you have, or add nuts for extra crunch and protein.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to four days. Reheat in the oven for best texture.

I remember the first time I made Golden Roasted Butternut Squash with Veggies for Thanksgiving. My family devoured it, asking for seconds before the turkey was even touched!

FAQ

What other vegetables can I use in Golden Roasted Butternut Squash with Veggies?

Feel free to experiment with carrots, bell peppers, or Brussels sprouts for variety.

Can I make Golden Roasted Butternut Squash with Veggies ahead of time?

Yes, you can prepare it a day in advance and reheat before serving.

How do I know when the butternut squash is done roasting?

The squash should be tender and caramelized, usually after about 25-30 minutes of roasting.

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Golden Roasted Butternut Squash with Veggies

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Golden Roasted Butternut Squash with Veggies is a deliciously comforting dish that combines the sweetness of butternut squash with colorful bell peppers and savory red onion. Perfect for family gatherings or cozy weeknight dinners, this easy-to-make recipe is not only visually appealing but also packed with flavor and nutrients. Enjoy it as a side dish or a satisfying vegetarian main course.

• Author: Jennifer
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves approximately 4
• Category: Side Dish
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 medium butternut squash (about 2 lbs), peeled and diced
• 1 cup bell peppers (red, yellow, or green), chopped
• 1 medium red onion, sliced into wedges
• 3 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp dried thyme (or 1 tbsp fresh thyme)

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the diced butternut squash, bell peppers, and red onion.
3. Drizzle with olive oil, then add garlic powder, salt, pepper, and thyme. Toss until evenly coated.
4. Spread the mixture on a baking sheet lined with parchment paper in a single layer.
5. Roast for 25-30 minutes until vegetables are tender and golden brown, stirring halfway through.
6. Serve warm as a side dish or main course.

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 180
• Sugar: 6g
• Sodium: 450mg
• Fat: 10g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 5g
• Protein: 3g
• Cholesterol: 0mg

Keywords: Feel free to swap in other seasonal vegetables like carrots or Brussels sprouts. For added crunch, toss in some nuts before roasting. Leftovers can be stored in an airtight container in the fridge for up to four days; reheat in the oven for best texture.