Roasted Vegetable Medley with Butternut Squash

Ingredients

- 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
- 2 red bell peppers, cored and sliced
- 2 tomatoes, quartered
- 4 carrots, peeled and cut into chunks
- 1 large red onion, sliced
- 6 garlic cloves, peeled and smashed
- 1/4 cup olive oil
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon dried thyme
- 1/2 cup vegetable broth
- 1/2 cup chicken broth

Instructions

1. Preheat the Oven
Preheat your oven to 400°F (200°C).

2. Prepare the Baking Dish
Lightly grease a large baking dish with a little olive oil to prevent sticking.

3. Combine Vegetables
In a large bowl, combine butternut squash, red bell peppers, tomatoes, carrots, red onion, and garlic cloves. Drizzle with olive oil and toss to coat evenly.

4. Season the Vegetables
Add salt, pepper, smoked paprika, and dried thyme to the vegetables. Toss again to ensure the seasoning is evenly distributed.

5. Arrange for Roasting
Spread the vegetables evenly in the prepared baking dish. Make sure they are in a single layer for even cooking.

6. Add Broths
Pour vegetable broth and chicken broth over the vegetables to keep them moist while roasting and to add depth of flavor.

7. Roast in the Oven
Place the baking dish in the preheated oven and roast for about PT45M (45 minutes), stirring halfway through. Roast until the vegetables are tender and slightly caramelized.

8. Final Touches
Remove from the oven and let it cool for a few minutes before serving.

Total Time

PT1H
1 hour

Type of Dish

Dinner

Keywords

Roasted Vegetables, Butternut Squash Recipe, Oven Dinner, Healthy Dinner, Easy Roasted Veggies, Vegetable Medley, Fall Recipes, Gourmet Side Dish, Vegetarian Recipe, Savory Roasted Vegetables

Recipe Yield

Serves 4 adults

Calories

Approx. 920 calories total for the dish

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