Best 3 Roasted Squash Vegetable Medley Recipes

Roasted squash vegetable medley is a delightful dish that combines the sweetness of roasted squash with a variety of other vegetables. Perfect for a side dish or a main course, this dish is packed with flavor and nutrients. With its vibrant colors and tender-crisp texture, roasted squash vegetable medley is a feast for the eyes as well as the taste buds.

Here are our top 3 tried and tested recipes!

ROASTED SQUASH VEGETABLE MEDLEY

Roasted Squash Vegetable Medley image

Provided by Rachael Ray : Food Network

Categories side-dish

Time 35m

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 medium zucchini, cut into chunks
1 medium yellow squash, cut into chunks
1 medium onion, halved then cut into chunks
1/2 pound button mushrooms, quartered or halved
2 tablespoons olive oil or vegetable oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon freshly ground black pepper

Steps:

Preheat oven to 425 degrees F.
Combine zucchini and yellow squash pieces with onions and mushrooms in a mixing bowl. Add oil to the bowl, 2 turns of the bowl in a slow stream. Toss veggies until they are coated lightly and evenly with the oil.
Combine poultry seasoning with salt and pepper and sprinkle evenly over the vegetables. Toss them again to combine and spread them out on to a baking sheet. Place veggies in a hot oven and roast 20 to 25 minutes until tender. Toss and turn the veggies with kitchen tongs half way through cooking time.

ROASTED SQUASH VEGETABLE MEDLEY

Roasted Squash Vegetable Medley image

I love roasted vegetables, especially squash and mushrooms. When I saw this recipe on Rachael Ray, I knew for me, it would be perfect. Just wanted to share it with others who may love roasted veggies as much as I do.

Provided by Jellyqueen

Categories Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 medium zucchini, cut into large bite size chunks
1 medium yellow squash, cut into large bite size chunks
1 medium onion, halved and cut into bite size slices
1/2 lb button mushroom, halved
2 tablespoons olive oil
1 teaspoon poultry seasoning
1 teaspoon salt
1 teaspoon fresh ground black pepper

Steps:

Preheat oven to 425°F.
Combing zucchini, yellow squash, onions, and mushrooms in a large bowl.
Add oil to bowl.
Toss veggies until all are coated with the oil.
Combine the seasonings and sprinkle evenly over the veggies.
Toss again to combine the seasoning and then spread them in a shallow baking pan.
Place in a hot oven and roast 20 to 25 minutes or until tender.
Times may vary due to oven temps.
Toss the veggies with tongs about halfway through the cooking time.

CARROT & SQUASH ROASTED VEGETABLE MEDLEY

Carrot & Squash Roasted Vegetable Medley image

Make and share this Carrot & Squash Roasted Vegetable Medley recipe from Food.com.

Provided by Dine Dish

Categories Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1/4 cup butter or 1/4 cup margarine
1 teaspoon dried sage
1 clove garlic, finely chopped
1/2 lb Brussels sprout, cut in half
1/2 lb parsnip, peeled and cut into 2 inch pieces
1/4 lb cut baby carrots
1 small butternut squash, peeled,seeded and cut into 1 inch pieces

Steps:

Heat oven to 375ºF.
Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic.
Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches.
Pour butter mixture over vegetables; stir to coat.
Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

Tips:

Choose the right squash: For roasting, look for firm, heavy squash with deep-colored skin. Acorn squash, butternut squash, and kabocha squash are all good choices.
Cut the squash evenly: Cut the squash into evenly sized pieces so that they cook evenly. If the pieces are too thick, they will take longer to cook and may not get tender.
Toss the squash with oil and spices: Before roasting, toss the squash with olive oil, salt, and pepper. You can also add other spices, such as garlic powder, onion powder, or cumin.
Roast the squash at a high temperature: Roast the squash at a high temperature (400°F or higher) so that it gets caramelized and slightly browned. This will help bring out the squash's natural sweetness.
Roast the squash until tender: Roast the squash until it is tender when pierced with a fork. The cooking time will vary depending on the type of squash and the size of the pieces.
Serve the squash immediately: Roasted squash is best served immediately, while it is still warm and tender. You can serve it as a side dish, a main course, or as a topping for salads or soups.

Conclusion:

Roasted squash is a delicious and versatile dish that can be enjoyed in many different ways. With its sweet flavor and tender texture, it is a great addition to any meal. Whether you are looking for a simple side dish or a hearty main course, roasted squash is sure to please. So next time you are looking for a healthy and delicious way to enjoy squash, give roasted squash a try.

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