Roasted Rosemary Winter Squash and Root Veggies
  • 1 small butternut squash, peeled and cut into 1 inch cubes
  • 1 acorn squash, peeled and cubed
  • 3 carrots, cubed
  • 2 medium parsnips, peeled and cubed
  • 1 medium red onion, roughly chopped
  • 4-5 cloves garlic, roughly chopped
  • 4-5 sprigs fresh rosemary, de-stemmed
  • 3-4 sprigs fresh thyme, de-stemmed
  • 3 tablespoons extra virgin olive oil
  • freshly ground salt and pepper, to taste
  1. Preheat oven to 400 degrees.
  2. Place all equally sized chopped vegetables in a large oven-safe baking dish and mix together.
  3. On top of vegetables, de-stem rosemary and thyme and sprinkle on top.
  4. Pour 3 tablespoons of olive oil over veggies and herbs and top with salt and pepper, to taste.
  5. Mix all ingredients together. If you sense that you don't have enough herbs or olive oil, free free to add more.
  6. Place your dish in the oven and cook for 20-40 minutes depending on your oven and remember to mix every 10 minutes to make sure all vegetables are cooked evenly.
  7. Remove from oven when vegetables are tender and golden brown.
Recipe by Anya's Eats at