Roasted Butternut Squash & Zucchini
October 12, 2016
I love roasted vegetables. Growing up in the '60s all the vegetables we had were boiled, which basically removes all flavor, texture, color, and nutrients. I cringe thinking about it. This Roasted Butternut Squash & Zucchini is an excellent autumn side dish. It's all done on one sheet pan, which makes for effortless cleanup. You can add any vegetables you like. I typically buy butternut squash that is already cut up.
- Prep: 20 mins
- Cook: 50 mins
- Yields: 4 Servings
Directions
1Preheat oven to 400° F.
2Spray a large baking sheet with nonstick spray or line with foil.
3On the prepared baking sheet, combine butternut squash, zucchini, bell pepper, onion, rosemary, 1 teaspoon salt, and ½ teaspoon pepper. Drizzle with olive oil and toss until evenly coated.
4Arrange into a single layer.
5Bake 40–45 minutes, or until vegetables begin to brown slightly and are tender. Remove from oven, toss with balsamic vinegar, freshly ground black pepper and kosher salt.
2 Reviews
Christine Aguilera
April 9, 2021
My daughter made this for Easter and it was fantastic. Great job Jessica!
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MaggieToo
October 12, 2022
I don’t think you’re lazy for buying pre-cut butternut squash. It’s just about the most arduous vegetable to prepare, maybe after artichokes. And as Jacques Pepin says, the smart cook will let the supermarket be her prep cook whenever possible. (See also: peeled garlic and shallots.)