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a white side dish with roasted butternut squash and parsnips and a gold fork

Roasted Butternut Squash and Parsnips

Kristina Todini, RDN
Roasted Butternut Squash and Parsnips, a simple baked vegetable combo with parsnips and butternut squash. Ready in less than 35 minutes with only 5 ingredients!
5 stars (3 ratings)
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Salads + Side Dishes
Cuisine American, Vegan
Servings 6 servings
Calories 138 kcal

Ingredients
  

  • 1 large butternut squash
  • 2-3 large parsnips
  • 2 cloves garlic thinly sliced
  • 2 tablespoons olive oil
  • 1 pinch salt and pepper

Instructions
 

  • Prep oven: Preheat the oven to 400 degrees (200 C).
  • Prep vegetables: Wash parsnips and cut off ends, then cut into small cubes. Cut the ends off of the butternut squash, then use a peeling knife or vegetable peeler and peel off the outer skin. Then cut in half and scoop out the inner pulp and seeds. Then cut into small cubes.
  • Roast vegetables: Arrange the parsnips and butternut squash on a baking sheet and drizzle with olive oil, tossing the vegetables to completely cover with oil and sprinkle with sliced garlic, salt, and pepper. Place sheet pan in the oven and roast for 30 minutes, stirring halfway through to roast on all sides.
  • Serve vegetables: Remove pan from oven, arrange vegetables on a plate and serve as a side dish or let cool and use as a salad topping.

Notes

  • Tools needed: sheet pan, knife set, cutting board
  • Prep ahead: Wash and cut vegetables ahead of time to reduce prep time before cooking. If serving cold on salads or bowls, you can make this recipe up to three days ahead of time.
  • Leftovers and storage: Vegetables should be stored in an airtight container in the refrigerator for up to 3-4 days. For best taste and texture, do not freeze and reheat.
  • Nutrition notes: Nutrition information is estimated for only ingredients in the recipe, not the additional spice options given. This simple roasted vegetable recipe is a good source of fiber, vitamin A, and vitamin C.

Nutrition

Serving: 1servingCalories: 138kcalCarbohydrates: 24gProtein: 2gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 14mgPotassium: 638mgFiber: 5gSugar: 5gVitamin A: 13288IUVitamin C: 35mgCalcium: 80mgIron: 1mg
Keyword roasted butternut squash, roasted parsnips
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