Roasted Butternut Squash & Root Vegetables

5.0
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2 Reviews

This easy recipe for roasted butternut squash and root vegetables is incredibly versatile. Pile the squash and veggies onto grain bowls, add to sandwiches, toss in soup, serve as a side dish—you name it. Roasting vegetables in the oven gives you 20 minutes of hands-off cooking time to assemble the rest of your meal.

By
EatingWell Test Kitchen
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EatingWell Test Kitchen
The EatingWell Test Kitchen is a group of dedicated culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a registered dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters.
EatingWell's Editorial Guidelines
Updated on August 24, 2025
Reviewed by Dietitian
Christa Brown, M.S., RDN, LD
Headshot of Christa Brown
Reviewed by Dietitian Christa Brown, M.S., RDN, LD
Christa Brown is a registered dietitian and business owner with a practice focus on diabetes management and content development for brands and fitness influencers. She is a licensed dietitian with a Master of Science in Nutrition Education and a certification in gut health by the Institute of Integrative Nutrition.
EatingWell's Editorial Guidelines
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Prep Time:
10 mins
Additional Time:
30 mins
Total Time:
40 mins
Servings:
4
Yield:
3 cups
Nutrition Profile:
Diabetes-Friendly Nut-Free Dairy-Free Healthy Immunity Low-Sodium Soy-Free High-Fiber Heart-Healthy Vegan Vegetarian Egg-Free Gluten-Free Low-Calorie
  • This easy recipe offers 20 minutes of hands-off cooking time to prepare other parts of your meal.
  • The butternut squash in this recipe provides beta carotene, which is good for immune health.
  • To change it up, you can easily substitute other winter squash, like Buttercup or Delicata.

Roasted Butternut Squash & Root Vegetables is the base recipe you need for perfectly roasted vegetables to eat as a gorgeous side or to keep for meal prep. Butternut squash, parsnips and carrots are all rich in inflammation-lowering antioxidants and brimming with gut-friendly fiber. The onions melt down and release their natural sugars—a delicious contrast to the kick of spice from the cayenne pepper. Keep reading for our expert tips to ensure roasting perfection, including how big to cut your veggies for even cooking.

Tips from the EatingWell Test Kitchen

These are the key tips we learned while developing and testing this recipe in our Test Kitchen to make sure it works, tastes great and is good for you too! 

  • We recommend cutting the vegetables so they're about the same thickness. This will ensure they cook perfectly in the oven at the same time.
  • If you're having trouble slicing the butternut squash, poke several holes with a fork and then microwave it for 3 to 5 minutes until the skin and flesh are softer.
  • While this recipe calls for peeling the butternut squash, peeling the carrots or the parsnips is unnecessary. Just give them a good wash and scrub.
  • We like butternut squash in this recipe, but feel free to experiment with any winter squash, like Buttercup or Delicata.

Nutrition Notes

  • Butternut squash is a classic vegetable for roasting and plays well with root vegetables like parsnips, carrots and onions. Butternut squash is rich in beta carotene, an antioxidant that the body can convert to vitamin A—essential for a healthy immune system.
  • Parsnips may be an underutilized root vegetable. Think of them like carrots' slightly sweeter, earthy cousin. This means they pair beautifully in taste and texture with other root vegetables. Parsnips are a rich source of fiber, which is good for your immune, digestive and heart health.
  • Carrots are a refrigerator staple, and no matter how you slice them, they are an essential part of a roasted vegetable mix. Carrots are naturally high in vitamin A, but they also have other nutrients that are beneficial for heart health, such as potassium, magnesium and folate.
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Ingredients

Original recipe (1X) yields 4 servings

  • 3 cups butternut squash, peeled, seeded and cut into 1-inch pieces

  • 1 cup sliced parsnips

  • ½ cup sliced carrot

  • ½ cup chopped onion

  • 1 tablespoon olive oil

  • ¼ teaspoon salt

  • ⅛ teaspoon ground pepper

  • ⅛ teaspoon cayenne pepper

Directions

  1. Preheat oven to 400°F. Combine squash, parsnips, carrot and onion in a 15-by-10-inch baking pan.

  2. Drizzle the vegetables with oil and sprinkle with salt, pepper and cayenne; toss to coat.

  3. Roast, covered, for 20 minutes. Stir the vegetables and then roast, uncovered, until tender and starting to brown, about 10 minutes more.

To make ahead

Up to 2 days before cooking, prepare the butternut squash, carrots and parsnips by cutting them into pieces and placing them in a bowl with ¼ cup cold water. Cover the bowl with plastic wrap or a tight lid and store it in the refrigerator. Store the cut onion separately in an airtight container. When you're ready to roast: drain the water, pat the pieces dry and allow the vegetables to come to room temperature before proceeding with the recipe.

Frequently Asked Questions

  • What can I do with Roasted Butternut Squash & Root Vegetables?

    These roasted vegetables would be excellent in our Piled-High Vegetable Pitas. And they'd be perfect as a side dish for Thanksgiving Herb-Roasted Turkey, as well as Miso-Maple Salmon or Pan-Seared Pork Tenderloin Medallions.

  • How should I store leftover Roasted Butternut Squash & Root Vegetables?

    For best results, store it in the refrigerator in an airtight container for 3 to 5 days. You can freeze it for up to 1 year in freezer-safe bags, but it's best eaten sooner. Be sure to label the bag with an expiration date.

  • What's the best way to reheat roasted vegetables?

    If you want to maintain that nice crispy exterior, try reheating the vegetables in a skillet with a little oil or use an air fryer.

  • Can I substitute something else for the parsnips?

    Absolutely. Other suitable options would be turnips, kohlrabi, sweet potatoes and celeriac. Of course, a different vegetable won't give you the same flavor as parsnips, but it should be just as tasty.

What to Eat with Diabetes 2019

Nutrition Facts (per serving)

106 Calories
4g Fat
19g Carbs
2g Protein
Nutrition Facts
Servings Per Recipe 4
Serving Size 3/4 cup
Calories 106
% Daily Value *
Total Carbohydrate 19g 7%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 2g 3%
Total Fat 4g 5%
Saturated Fat 1g 3%
Vitamin A 12487IU 250%
Vitamin C 21mg 24%
Folate 45mcg 11%
Sodium 162mg 7%
Calcium 58mg 4%
Iron 1mg 4%
Magnesium 39mg 9%
Potassium 444mg 9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Additional reporting by
Linda Frahm
Linda Frahm
Linda Frahm has been a copy editor and fact checker working with food and nutrition content for the past 30-plus years for consumer print and online publications.
EatingWell's Editorial Guidelines