Roast Butternut Squash Medley
Gluten free, nut free, Paleo, no added sugar, dairy free, vegan, soy free
This recipe is a great alternative to classic sweet potato dishes that are often loaded with added sugar. By roasting the trio of butternut squash, carrots and rutabaga, you will caramelize the natural sugar, providing the right amount of sweetness to balance any holiday meal.
- 2 cups butternut squash, peeled and cubed
- 2 large carrots, peeled and sliced into thick rounds
- 1 small/medium rutabaga, peeled and cubed
- 1/4 cup olive oil
- 1 teaspoon salt
- 2 tablespoons chopped parsley
Preheat oven to 400° F. Place the squash, carrots and rutabaga in a large bowl. Pour in olive oil and salt then toss together. Make sure all pieces are coated well with oil. Next, spread veggies out in a single layer on a large baking sheet lined with foil and nonstick spray. Bake for 20 minutes, then remove tray from oven and carefully flip veggies. Return to oven and cook an additional 10 to 20 minutes, or until golden brown around the edges. Serve warm, topped with parsley.
Calories: 200, Carbohydrates: 21g, Protein: 2g, Fat: 14g, Cholesterol: 0mg, Sodium: 620mg, Fiber: 5g
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