Roasted Butternut Squash With Zucchini And Rosemary Recipes

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ROASTED BUTTERNUT SQUASH WITH ZUCCHINI AND ROSEMARY



Roasted Butternut Squash With Zucchini And Rosemary image

Oil free Roasted Butternut Squash with zucchini, yellow squash, and dates seasoned with rosemary and thyme. A super tasty side dish for any vegan dinner.

Provided by Jen

Categories     Vegan Side Dishes

Time 1h10m

Number Of Ingredients 9

1 butternut squash (peel and cube)
1-2 zucchini (cubed or sliced)
1-2 yellow squash (cubed or sliced)
6 to 10 medjool dates (pitted)
1/2 cup of vegetable broth (low sodium)
1 tsp of dried rosemary
1 tsp of dried thyme
sprinkle of Himalayan salt
dash of pepper

Steps:

  • Preheat oven to 425F and line a baking sheet with aluminum foil or parchment paper.
  • Peel and cube butternut squash, and cut up zucchini and yellow squash either by cubing it or slicing rounds. I sliced mine and then cut each slice in half for a "half moon" shape.
  • Place chopped veggies into a mixing bowl and add 1/4 cup of vegetable broth, salt, pepper, rosemary, and thyme. Mix until all veggies have been seasoned.
  • Transfer seasoned veggies on to a baking sheet, and add dates by spreading them throughout. I also chopped mine up a bit so that they are smaller pieces to chew on. Roast for 35 to 40 minutes. About half way through, mix everything around and add a sprinkle of veggie broth if needed.
  • Keep an eye out on your veggies as heating times vary depending on oven type. Remove from oven once veggies are soft and tender. You can use a fork to check the butternut squash often.
  • Serve as is or as a side to a bigger meal. Enjoy!

ROSEMARY ROASTED BUTTERNUT SQUASH



Rosemary Roasted Butternut Squash image

Butternut squash is a staple in my house during the fall months. In this dish, the squash is roasted with fresh rosemary, garlic, and olive oil. Makes an outstanding side dish with pork, fish, and chicken.

Provided by Kristin Licavoli

Categories     Side Dish     Vegetables     Squash

Time 1h5m

Yield 6

Number Of Ingredients 6

1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons olive oil, or more to taste
sea salt to taste
ground black pepper to taste

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • Mix butternut squash cubes, garlic, rosemary, olive oil, salt, and black pepper until well coated. Spread mixture into a large baking dish.
  • Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.

Nutrition Facts : Calories 135.8 calories, Carbohydrate 24.8 g, Fat 4.7 g, Fiber 4.3 g, Protein 2.2 g, SaturatedFat 0.7 g, Sodium 62.1 mg, Sugar 4.6 g

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