Winter Squash is low in calories and a good source of dietary fiber. These squashes are an excellent source of vitamin A and a great source of vitamin C, potassium and manganese.
Winter Squash is also a good source of folate, omega 3 fatty acids, vitamin B1, vitamin B6, vitamin B3 and vitamin B5. In addition, Winter Squash provides iron and beta carotene (the darker the skin, the higher the beta carotene content).
Prep: 5 mins | Cook: 40 mins | Ready in 55 mins
- 1 small butternut squash, cubed
- 2 red bell peppers, seeded and diced
- 1 sweet potato, peeled and cubed
- 3 Yukon Gold potatoes, cubed
- 1 red onion, quartered
- 1 tablespoon chopped fresh thyme
- 2 tablespoons chopped fresh rosemary
- 1/4 cup olive oil
- 2 tablespoons balsamic vinegar
- salt and freshly ground black pepper
- Preheat oven to 475 degrees F (245 degrees C).
- In a large bowl, combine the squash, red bell peppers, sweet potato, and Yukon Gold potatoes. Separate the red onion quarters into pieces, and add them to the mixture.
- In a small bowl, stir together thyme, rosemary, olive oil, vinegar, salt, and pepper. Toss with vegetables until they are coated. Spread evenly on a large roasting pan.
- Roast for 35 to 40 minutes in the preheated oven, stirring every 10 minutes, or until vegetables are cooked through and browned.