Oven Roasted Squash & Vegetables

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 120.7
  • Total Fat: 4.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 14.6 mg
  • Total Carbs: 19.5 g
  • Dietary Fiber: 3.8 g
  • Protein: 2.0 g

View full nutritional breakdown of Oven Roasted Squash & Vegetables calories by ingredient
Submitted by:


Number of Servings: 12


    4 cups butternut squash, cubed
    3 potatoes, cubed
    1 bell pepper cut into chunks
    1 cup carrots cut into chunks
    1 onion, quartered
    1 T. fresh thyme, chopped
    2 T. fresh rosemary, chopped
    1/4 cup olive oil
    2 T. balsamic vinegar
    salt & pepper


Preheat oven to 400 degrees
In a large bowl, combine the squash, carrots, onion and potatoes.
In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt & pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
Roast for 34-40 minutes in preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.

Number of Servings: 12

Recipe submitted by SparkPeople user WINFIELD28.

Rate This Recipe