Roasted Butternut Squash and Zucchini
Roasted butternut squash and zucchini are tossed in olive oil and savory herbs, then cooked to perfection in the oven. It's a mild, savory side that pairs well just about any main course for your next meal.
Servings: 8 servings
Calories: 95kcal
Ingredients
- 1 medium butternut squash, about 2.5 pounds
- 2 small zucchini
- 3 tablespoons olive oil
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon dried rosemary
- ½ teaspoon dried thyme
- ¼ teaspoon pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit. Lightly grease a sheet pan (or line with parchment paper) and set aside.
- Carefully peel butternut squash with a vegetable peeler. For added stability, slice off the bottom of your squash so it sits flat on your cutting board. Slice peeled butternut squash in half, scoop out and discard innards and seeds, and slice flesh into 1 inch cubes. Add to a large bowl.
- Slice zucchini into thick half moons, pat dry on both sides, and add to the butternut squash bowl. Drizzle with olive oil, then add salt, garlic powder, rosemary, thyme, and pepper. Toss until evenly coated.
- Pour vegetables onto prepared baking sheet and spread into a single layer.
- Bake for about 20 to 25 minutes, or until butternut squash is fork tender.
- Optionally, turn on the broiler during the last 2 to 3 minutes of cooking to add more color to the tops of your veggies (do not walk away, broiler can brown veggies very quickly).
Recommended Equipment
Notes
- Leftover roasted squash will keep in a tightly sealed container in the refrigerator for 3 to 4 days and reheats well in the microwave.
- Slice zucchini into thick slices to ensure they don't overcook in the oven.
- Add a pinch of red pepper flakes for a little heat, or grate parmesan cheese over your veggies before baking for added flavor.
Nutrition Estimate
Serving: 4ounces | Calories: 95kcal | Carbohydrates: 12g | Protein: 1g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 152mg | Potassium: 414mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10032IU | Vitamin C: 25mg | Calcium: 56mg | Iron: 1mg