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Roasted Butternut Squash with Root Vegetables Recipe

Roasted Butternut Squash with Root Vegetables Recipe

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Roasted Butternut Squash with Root Vegetables

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Ingredients:

Serving

3 lb butternut squash, peeled, seeded and cut into 1-inch pieces
2 large rutabagas, peeled and cut into 1/2-inch pieces
2 large fennel bulbs, cut into 1/2-inch pieces
2 small turnips, peeled and cut into 1/2-inch pieces
1/4 cup olive oil
1/4 cup lemon juice
2 tbsp minced fresh thyme
1 tsp salt
1/2 tsp pepper

Directions:

Place the squash, rutabagas, fennel and turnips in two 15-in. x 10-in. x 1-in. baking pans. Combine the remaining ingredients; drizzle over vegetables and toss to coat. Bake, uncovered, at 450° for 55-60 minutes or until tender, stirring twice. Yield: 12 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	156.27 Kcal (654 kJ)
Calories from fat	42.01 Kcal
		% Daily Value*
Total Fat	4.67g	7%
Sodium	240.94mg	10%
Potassium	979.75mg	21%
Total Carbs	28.97g	10%
Sugars	7.97g	32%
Dietary Fiber	6.26g	25%
Protein	2.93g	6%
Vitamin C	65mg	108%
Vitamin A	1.1mg	38%
Iron	1.6mg	9%
Calcium	133.3mg	13%

Amount Per 100 g
Calories	51.8 Kcal (217 kJ)
Calories from fat	13.93 Kcal
		% Daily Value*
Total Fat	1.55g	7%
Sodium	79.86mg	10%
Potassium	324.76mg	21%
Total Carbs	9.6g	10%
Sugars	2.64g	32%
Dietary Fiber	2.07g	25%
Protein	0.97g	6%
Vitamin C	21.5mg	108%
Vitamin A	0.4mg	38%
Iron	0.5mg	9%
Calcium	44.2mg	13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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