Roasted Butternut Squash with carrots and sweet peppers

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 119.5
  • Total Fat: 7.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 118.1 mg
  • Total Carbs: 15.1 g
  • Dietary Fiber: 4.0 g
  • Protein: 1.4 g

View full nutritional breakdown of Roasted Butternut Squash with carrots and sweet peppers calories by ingredient


Nothing better than roasted vegetables! Nothing better than roasted vegetables!
Number of Servings: 6


    3 cup, cubes Butternut Squash
    1.5 cup Bell peppers (Green, Red, Yellow, Orange), chopped
    1 cup, chopped Carrots, raw
    3 tbsp Extra Virgin Olive Oil
    0.5 tsp McCormick Smoked Paprika
    0.25 tsp Morton Iodized Sea Salt
    0.25 tsp Pepper, black


I used multi-colored baby carrots (red, orange, white, yellow) in this recipe. They made it very colorful with the orange and red bell peppers.


Toss chopped vegetables with olive oil and seasonings. Spread on flat pan with half-inch sides. Roast at 425 degrees F for 30 minutes.

Serving Size: 3/4 cup

Number of Servings: 6

Recipe submitted by SparkPeople user DBEAU57.

TAGS:  Vegetarian Meals |

Member Ratings For This Recipe

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    I cut back on the peppers and increased the carrots. Tasted fine that way. - 3/16/20

  • no profile photo

    Very good but without the peppers. - 3/13/20