Ingredients and Smart Substitutions

One of the beauties of this sheet pan recipe is its flexibility. Feel free to adjust the vegetables based on what you have on hand or what’s in season. Here’s a breakdown of the key ingredients and some fantastic alternatives:

• Butternut Squash: This golden-orange squash is the star of the show, offering a creamy texture and naturally sweet flavor when roasted. To save valuable prep time, look for pre-peeled and cubed butternut squash in the produce section of your grocery store. Alternatively, you can use any other hard winter squash like kabocha, honeynut, or even sweet potato. If you opt for delicata or acorn squash, you’ll benefit from their edible skins, meaning no peeling required! Just remember to cut back on the cooking time by about 10 minutes, as they tend to cook faster.
• Broccoli: A beloved green vegetable for good reason, broccoli roasts wonderfully, developing slightly crispy florets and a tender stem. If broccoli isn’t your favorite, or you simply want to try something different, cauliflower or Brussels sprouts make excellent substitutes. They both roast beautifully and bring their own unique flavor profile to the medley.
• Cabbage: I especially love using red cabbage in this recipe, not only for its earthy, slightly sweet flavor when roasted but also for the gorgeous purple hue it adds to the finished dish. Green cabbage, napa cabbage, or savoy cabbage are all perfectly acceptable alternatives and will roast just as well.
• Onion: Roasted onions transform from pungent to wonderfully sweet and mellow, complementing the other vegetables perfectly. Red, white, or brown onions will all work well here. Sweet onions, such as Vidalia or Walla Walla, are also a fantastic choice, enhancing the overall sweetness of the dish.
• Garlic: Fresh garlic is key for imparting the best, most aromatic flavor. Mince it finely, use a garlic press, or a microplane grater for convenience. If fresh garlic isn’t available, a pinch of garlic powder can be used in a pinch, though the fresh cloves offer a more robust taste.
• Pepitas: Also known as pumpkin seeds, pepitas add a delightful crunch and a subtle nutty flavor to the roasted vegetables. They also provide healthy fats and protein. You can easily omit them if you prefer, or substitute with another variety of nuts or seeds like sunflower seeds or chopped pecans, as your dietary needs permit.
• Fresh Herbs: Fresh thyme sprigs contribute a vibrant, earthy aroma that elevates the entire dish. While fresh is preferred for its bright flavor, you can substitute with dried thyme if fresh isn’t accessible. As a general rule, use about one-third the amount of dried herbs compared to fresh.
• Olive Oil: Just a light drizzle of good quality olive oil is all that’s needed to help the vegetables caramelize and develop that irresistible roasted texture. If you’re cooking without oil, you can lightly spray the vegetables with a bit of vegetable broth before seasoning with salt and pepper to prevent sticking and aid in browning.

Carefully peel and cube your butternut squash. Aim for roughly 1-inch pieces to ensure even cooking. Arrange the squash cubes in a single layer on the prepared baking pan. Drizzle with half of the olive oil, then season generously with salt and freshly ground black pepper. This initial roasting helps the squash soften and begin to caramelize.

Place the baking sheet with the seasoned butternut squash into your preheated 400°F oven. Roast for 20 minutes. During this time, the squash will start to become tender and develop a beautiful golden-brown color around the edges, laying a delicious foundation for the rest of your vegetables.

After the initial 20 minutes, carefully pull the baking sheet from the oven. Gently push the partially roasted butternut squash to one end of the pan to make space. To the other end, add your chopped onions, broccoli florets, and sliced cabbage. Drizzle these fresh additions with the remaining olive oil, then sprinkle with the rest of the salt, pepper, and the minced garlic. Scatter the pepitas (pumpkin seeds) over the vegetables and tuck in a few sprigs of fresh thyme. Ensure the vegetables are in a single layer for optimal roasting and browning.

Return the baking sheet to the oven and continue to roast for an additional 15 minutes. Keep an eye on the vegetables; they should be fork-tender, with the broccoli and cabbage showing some nice browning and crisp edges, and the butternut squash fully cooked through and beautifully caramelized. The aromas filling your kitchen will be incredible!

Debra’s Pro Tips for Perfect Roasted Veggies

Achieving perfectly roasted vegetables is simpler than you think. Here are a few insider tips to ensure your one-pan medley turns out spectacular every time:

• Time-Saving Shortcut: Don’t hesitate to take advantage of pre-cut vegetables! Buying already peeled and cubed butternut squash from your grocery store’s produce section can significantly cut down on your prep time, especially on busy days.
• Nut Storage Wisdom: To keep your nuts and seeds (like pepitas) fresh and prevent them from going rancid, always buy them raw and store them in the freezer. This preserves their flavor and extends their shelf life considerably.
• Effortless Herb Enjoyment: When using fresh thyme sprigs, simply pull out the woody stems before serving the dish. The fragrant roasted leaves will easily detach and remain in the medley, leaving you with delicious herby flavor without any tough bits.
• Don’t Overcrowd the Pan: This is perhaps the most important tip for roasting! Give your vegetables plenty of space on the baking sheet. If they’re too close together, they’ll steam instead of roast, leading to soggy results. Use two baking sheets if necessary to ensure a single layer.
• Even Cuts for Even Cooking: Try to cut your vegetables into roughly similar-sized pieces. This ensures that everything cooks at the same rate, preventing some pieces from being raw while others are overcooked.
• High Heat for Crispy Edges: Roasting at 400°F (200°C) is ideal for achieving those coveted crispy, caramelized edges and tender interiors. Don’t be tempted to lower the temperature too much.

Meal Prep & Versatile Leftovers

This Roasted Butternut Squash with Tasty Veggies isn’t just a fantastic fresh-cooked side; it’s also an absolute superstar for your meal prep routine! This dish is perfect for making ahead, offering incredible versatility throughout the week. Reheating is a breeze – simply preheat your oven to 300°F (150°C) and warm for about 15 minutes, or gently warm in a skillet on the stovetop. But the real magic lies in how you can repurpose these flavorful leftovers:

• Breakfast Power-Up: Use it as a hearty and nutritious base for an omelet or mix it into a savory tofu scramble for a flavorful morning boost.
• Mini Frittatas: For convenient, grab-and-go meals, load a generous scoop of the roasted veggies into the bottom of a muffin tin and follow my recipe for mini frittatas. They’re perfect for quick breakfasts or light lunches.
• Elevated Salads: Say goodbye to boring desk salads! Add a generous, warm scoop of these roasted vegetables on top of your fresh raw greens. The contrast in temperature and texture, combined with the rich flavors, will transform your salad into a truly satisfying meal.
• Grain Bowls & Wraps: Create vibrant and fulfilling grain bowls by pairing the roasted veggies with your favorite cooked grain (like quinoa or brown rice), a protein source, and a delicious sauce (this tahini sauce would be awesome on top!). They also make a fantastic, hearty filling for wraps or pita pockets.
• Instant Hearty Soup: Don’t let a single piece go to waste! Stir any leftover roasted vegetables into a simple homemade veggie broth for an instant, incredibly tasty, and chunky soup. It’s comfort in a bowl.

With so many ways to enjoy it, this roasted vegetable medley ensures you’ll have delicious and healthy options ready to go, making healthy eating both easy and exciting.

Roasted Butternut Squash with Tasty Veggies

Rate this Recipe