ROASTED ROOT VEGETABLES AND SQUASH

Enjoy this tasty roasted squash and root vegetable recipe, a delightful mix of autumn's best produce. Just 5 ingredients and ready in 30 min.
roasted root vegetables and squash

Did you know that roasted root vegetables offer a range of flavours and nutritional benefits that set them apart from roasted potatoes?

When squash and root vegetables are roasted, their natural sugars caramelize, creating a sweet and flavourful treat that surpasses traditional roasted potatoes. The combination of sweet and nutty squash, earthy celeriac, and bright pumpkin creates an irresistible blend of flavours and textures to satisfy your cravings.

Not only do they look vibrant with a mix of colours and textures, but they also provide a variety of vitamins, minerals, and antioxidants. By swapping potatoes for an assortment of squash and root vegetables, you can elevate the dish with a range of nutrients, including vitamin A, vitamin C, and fibre, while reducing the glycemic load.

Learn more about vegetables and roasted root vegetables here.

What do you need to make a perfect roasted vegetables

Herbs like rosemary, thyme, and sage perfectly complement these vegetables, enhancing their natural goodness with aromatic notes that will tantalize your taste buds.

Ingredients:

  • Red pumpkin, Red kuri squash, Kabocha squash, Butternut, Acorn squash or any other squash
  • Celeriac root, Swede, Turnip, Rutabaga, Parsnip, Sweet potatoes, Carrots or Beets
  • Coconut oil or mix butter with oil of your preferences 1:1
  • Salt to taste
  • Fresh or dry herbs of your choice, like sage, thyme, Italian herbs or Herbs de Provence

Below are some examples of squash and root vegetables for illustration

How to prepare roasted vegetables and squash

Preparing squash or pumpkin for roasting can sometimes be tricky because of the hard skin. The easiest way to do it is to cut the pumpkin or squash in half, then half again, so you have four quarters. Then cut each quarter into slices, remove the inner soft part and seeds, peel the skin off, and cut into cubes.

cutting vegetables, squash and celeriac

1/ Preheat the oven to 180℃ fan setting.

2/ Cut, peel and cube the pumpkin according to the instructions above, and transfer it to the large bowl.

3/ Peel the skin of celeriac root (swede, turnip, rutabaga) and slice it into 1/2-inch slices. Cut it into cubes then add to the bowl with the cubed pumpkin.

cubed squash and root vegetables

4/ Add coconut oil and rub it in the vegetable with your hands.

5/ Cover the baking tray with backing paper. Then spread over vegetables in one layer and sprinkle with salt and herbs of your choice.

cubed vegetables on the baking tray
roasted vegetables

6/ Bake for 20 minutes or until soft and light brown.

Serving ideas

Roasted vegetables are a versatile and nutritious addition to any meal.

  • They can be served as a wholesome side dish,
  • As well as a hearty addition to salads,
  • Or even as a topping for pizzas and sandwiches.

In case you have any leftover roasted vegetables, store them in an air-tight container in the refrigerator for up to 3 days

roasted root vegetables and salmon cakes

In addition to adding a gourmet flair, consider garnishing roast vegetables with fresh herbs and a drizzle of balsamic glaze. These vegetable dishes will not only bring warmth and vibrancy to your plate but also elevate your culinary experience.

Please share your experience with the roasted vegetables in the comment section below the recipe if you enjoyed them. In addition, there are some other recipes you might like too.

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roasted root vegetables and squash

ROASTED ROOT VEGETABLES AND SQUASH

AUTHOR Helena – GrandmaZeal
Enjoy this tasty roasted squash and root vegetables recipe, a delightful mix of autumn's best produce. Just 5 ingredients and ready in 30 min.
5 from 3 votes
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course Main CourseSide Dish
Cuisine European
Servings 2
Calories 204 kcal

Cooking Tools

  • Oven tray

Ingredients
 

  • 1 small Red pumpkin - or Red kuri squash
  • 1 medium Celeriac root - or a large swede, turnip, or rutabaga
  • 1 tbsp Coconut oil - or any other oil and butter mixture
  • 1/2 tsp Salt
  • 1/2 tsp Dry herbs like Sage, Italian herbs or Herbs de Provence - you can use fresh too

Instructions

  • Turn the oven to 180℃ fan setting.
  • Cut the pumpkin or squash in half, then half again, so you have four quarters. Cut each quarter into slices, remove the inner soft part and seeds, peel the skin off and cut into cubes. Put in a large bowl.
    1 small Red pumpkin
  • Peel the skin of celeriac root (swede, turnip, rutabaga), slice it into 1/2 inch slices and cut into cubes. Add to the bowl with the cubed pumpkin.
    1 medium Celeriac root
  • Add 1 tbsp of coconut oil and rub it in the vegetable with your hands.
    1 tbsp Coconut oil
  • Spread vegetables on the backing tray covered with backing paper.
  • Sprinkle with salt and herbs of your choice. Bake for 20 minutes or until soft and light brown.
    1/2 tsp Salt, 1/2 tsp Dry herbs like Sage, Italian herbs or Herbs de Provence

Nutrition

Calories: 204kcalCarbohydrates: 33gProtein: 5gFat: 7gFiber: 5gSugar: 10gNet carb: 28g
Nutritional facts in this recipe are only informative. The calculation might slightly vary, depending on the exact ingredients you use. For accuracy, enter your specific ingredients into a nutrition calculator like MyFitnessPal or Calorieking.
To calculate net carb use this method:
Carbohydrates – Fiber – Sugar alcohols = Net carb
Keyword roasted low-carb vegetable
Tried the recipe? Share the picture tag it @grandmaZeal add hashtag #grandmaZeal
5 from 3 votes (2 ratings without comment)

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