Eat them on their own, as a side, or on top of a salad!
Serving Size: 1 ½ cups
Yield: 4 servings
- 1 cup winter squash (such as: acorn squash, butternut squash, turban squash, patty pans), deseeded and cut into ½ inch cubes
- 2 small carrots, peeled and cut into ½ inch slices
- 2 small parsnips, peeled and cut into ½ inch slices
- 1 medium leek, roots and greens removed and cut into long thin wedges
- ½ medium fennel bulb, cut into thin slices
- 1 beet (any color), peeled and cut into ½ inch cubes
- 2 ½ tablespoons extra–virgin olive oil
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 1 ounce parmesan cheese
- Preheat oven to 375°F. Place squash in bowl and set aside.
- Combine vegetables (except beets), drizzle with 2 tablespoons olive oil and sprinkle with salt and pepper. Toss until well combined. Arrange in a single layer on baking sheets.
- Add beets to an oiled bowl. Drizzle with remaining ½ tablespoon olive oil. Toss again and add to baking sheet with vegetables.
- Roast until golden brown and tender, about 45 minutes. Toss halfway through to ensure even browning. Remove from oven and top with parmesan cheese.
Nutrition Information / Amount per serving
Calories – 185
Total fat – 10.5 g
Saturated fat – 2.5 g
Cholesterol – 6 mg
Sugars – 5 g
Protein – 4 g
Total Carbohydrates – 17 g
Dietary Fiber – 5.5 g
Sodium – 471 mg
Added Sugars – 0 g
For more delicious recipes, nutrition tips, and cooking and nutrition classes, contact the Kendall Reagan Nutrition Center at (970) 495-5916 or see the KRNC website. More health tips are also available at the College of Health and Human Sciences Pinterest board. Lastly, don’t forget to sign up for the KRNC monthly newsletter!