When those crisp October days replace the warmth of summer, I trade the grill for my oven and welcome the cozy, caramelized comfort of roasted root veggies. Sweet, spicy and endlessly adaptable — that’s the beauty of fall cooking. With so many gorgeous squash varieties in season, I call this recipe Squash… and because you can take it anywhere your cravings go.
I love it served alongside honey mustard–roasted salmon, but it’s just as good next to roasted chicken — or as a hearty vegetarian main with a simple green salad. It’s gluten-free, nourishing and full of that fall flavor that makes your kitchen feel like home.
Sweet and Spicy Roasted Butternut Squash and Root Vegetables
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Ingredients
- 1 Butternut squash peeled and cubed
- 2 Parsnips peeled and cut into chunks
- 2 Carrots peeled and cut into chunks
- 2 Tbsp. extra virgin olive oil
- 1 tsp. garlic powder
- 1 tsp. ground cumin
- 1/2 tsp. cayenne pepper
- 1/4 tsp. cinnamon
- 2 Tbsp. honey
- Salt to taste
- Juice of half an orange optional
- Olive oil spray
Instructions
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Preheat oven to 425 degrees F.
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Spray large baking sheet with olive oil spray.
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Mix olive oil, honey and all spices in large mixing bowl.
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Place cut vegetables in bowl to coat with spice mixture. Add some water if too thick.
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Place coated vegetables on large baking sheet. Do not overcrowd the cubed vegetables or they will not roast well. Bake for 55 minutes.
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Turn vegetables halfway through and baste with spiced honey mixture on bottom of pan.
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If they look dry, give them another spray of olive oil.
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Cook until fork tender, but not mushy or falling apart.
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Remove hot pan from oven and sprinkle salt over vegetables.
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Squeeze juice of half an orange over vegetables for additional sweetness.
Notes
Nutrition
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The post Sweet and Spicy Roasted Butternut Squash and Root Vegetables first appeared on The Upside by Vitacost.com.