Oven Roasted Yams & Butternut Squash

Oven Roasted Yams & Butternut Squash
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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 221.7
  • Total Fat: 5.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 15.2 mg
  • Total Carbs: 45.7 g
  • Dietary Fiber: 7.6 g
  • Protein: 2.7 g

View full nutritional breakdown of Oven Roasted Yams & Butternut Squash calories by ingredient
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This is one of my favorite fall dishes! With the different shades of yellows and orange, paired with a spinach salad it looks like fall on a plate! This is one of my favorite fall dishes! With the different shades of yellows and orange, paired with a spinach salad it looks like fall on a plate!
Number of Servings: 6


    4 cups yams, cubed (you can peel if you like, I love the skin left on!)
    4 cups butternut squash, cubed
    2 Tbsp Olive Oil
    1/2 tsp salt
    1/2 tsp Nutmeg
    1/2 tsp ground ginger
    1 Tbsp No Name Seasoning Pepper *
    2 Tbsp brown sugar, packed

    *(You can use regular pepper but I love this stuff because it has other spices added so it makes for fast seasoning!


Start by de-seeding, cubing and peeling the squash, and cubing the yams
Place bite-size pieces into a roaster
Drizzle with olive oil and toss to coat all pieces
Sprinkle spices over top and then plunge your hands in and mix to make sure everything is coated evenly!
Place in 400 degree oven, center rack and cook for 30 minutes. I like to check and stir half way through cooking.

Makes 6 servings

Six servings can be alot if you're cooking for one or even two and roasted veggies don't freeze well (mushy veg. alert!) if you're one of those people like me who like to cook huge batches of food on the weekend and freeze them for convient dinners during the week. So here's how to make those convient dinners!

Before coating veggies in olive oil seperate them into 2 containers. Set one container aside, half the olive oil and spices, season one container and pop it in the oven.

For the other container! Bring a pot of water to boil on the stove, once rapidly boiling dump remaning veggies into the water and cook for 1 minute to lightly blanch them. Remove frome heat, drain and dump veggies in an ice bath to stop the cooking process. Once at room temp. remove and lay them out on a towel to remove excess water. Once dry ( or mostly) place in a freezer bag and squish out all excess air and toss that bag into the freezer!

When you want to cook most of the work is already done, remove from freezer, place in roaster, season and put them in the oven. They can cook while you get your evening work out in!

TAGS:  Vegetarian Meals |

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