Baked Autumn Squash & Vegetables

4 Days Till Thanksgiving!

This side dish incorporates the traditional autumn squash into a unique recipe.  The fresh herb combination is delicious.


  • 1 Medium butternut squash (about 2lbs.)
  • 1/2 lb. carrots
  • 1 sm. rutabaga
  • 5 shallots
  • 2 Tbsp. dill
  • 3 stalks of italian parsley leaves
  • Rosemary leaves from 2 sprigs (optional)
  • 3 Tbsp. olive oil
  • Sea salt & pepper to taste


  1. Preheat oven to 450 degrees
  2. Peel butternut squash & rutabaga with a carrot peeler, de-seed the squash, then cube the squash & rutabaga
  3. Slice carrots into 1/2 in thick pieces
  4. Cut shallots into four pieces
  5. In large bowl, combine veggies, olive oil, dill, parsley leaves, rosemary leaves, salt & pepper IMG_3646
  6. Transfer the mixture into an oven save dish, cover with foil                                                       IMG_3647
  7. Bake for 1 hr. & 30 min. or until the veggies are browned & tender, flip/stir every once & a while
  8. Broil at the end if necessary to brown the veggies


Enjoy & share this simple & delicious roasted vegetable recipe at a Thanksgiving potluck or your own family dinner! Your guests will love to see something unique & healthy on the dinner table.

 Abundant Food for an Abundant Lifeheart-iconCarly


One thought on “Baked Autumn Squash & Vegetables

  1. Pingback: Roasted Butternut Squash and Pears | Tina's Cocina

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