Roasted Butternut Squash with Sweet Potato, Carrots, and Onion Recipe
Roasted Butternut Squash with Sweet Potato, Carrots, and Onion Recipe
I first made this roasted vegetable dish for Thanksgiving 2012 with all of the vegetables I had on hand and it turned out oh, so delicious! It was special enough for a holiday dinner, but simple enough to throw together any day of the week. This recipe came to mind this week and I've made it twice! Decided to update the blog post with a prettier picture since my old kitchen didn't get much natural light. In the picture above, I actually used rainbow carrots and they added such a wonderful touch of color to the dish. Try it and let me know what you think!
Recipe Ingredients:
1 butternut squash, cubed
1 large sweet potato, cubed
1 cup carrots, chopped
1 sweet onion, diced
2-3 tablespoons of olive, avocado, or coconut oil
1-2 tablespoons dried rosemary
Salt and pepper, to taste
Recipe Directions:
1. Preheat oven to 400 degrees F.
2. Wash, peel and cube/chop/dice veggies and place in large bowl. The butternut squash will take the most effort but its worth it! Look how pretty!
3. Drizzle cooking fat of choice over veggies and add rosemary, salt and pepper. Mix until all veggies are well coated.
4. Transfer to a large baking sheet and roast uncovered for about 30 minutes.
5. Take out of oven, mix and do a final taste test. Add more salt & pepper, if necessary.
6. Enjoy!!!
XOXO,
SMP
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