ROASTED SQUASH MEDLEY
I concocted this recipe as a way to use up some vegetables before they went bad. Everyone loved this lively blend of roasted veggies, especially the acorn and butternut squash. It goes particularly well with pork roast, porn loin or pork chops. -Elaine Wier Guilford, Connecticut
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, toss all ingredients until well coated. Arrange mixture in a single layer in two greased 15x10x1-in. baking pans. , Bake, uncovered, at 425° for 20-30 minutes or until vegetables are tender, stirring occasionally.
Nutrition Facts : Calories 260 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 214mg sodium, Carbohydrate 42g carbohydrate (5g sugars, Fiber 6g fiber), Protein 5g protein.
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Jasmine Nunnelly
[email protected]This is the best roasted squash medley recipe I've ever tried. The squash is so flavorful and tender.
IGNORANT MILLENNIALS
[email protected]This recipe is a keeper! I've made it several times and it's always a hit.
Malik Mujeeb
[email protected]I'm not sure what I did wrong, but my squash medley turned out mushy. I think I might have roasted it for too long.
MuRÿ¥AD GamiNG
[email protected]This dish is so easy to make, and it's a great way to use up leftover squash. I'll definitely be making this again.
Shawna Lamoureux
[email protected]This recipe is a great starting point, but I would recommend experimenting with different spices and herbs to find a combination that you like best.
Aziem Banderker
[email protected]I'm not a big fan of squash, but I really enjoyed this dish. The squash was roasted perfectly and the flavors were amazing.
Salahuddin Pathan
[email protected]This recipe is a great way to get your kids to eat their vegetables. My kids loved the roasted squash medley.
Amos Sospeter
[email protected]The squash medley was delicious! I especially loved the crispy edges of the squash.
Mishu Pk
[email protected]The squash medley was a bit too sweet for my taste. I think I would have preferred it with less maple syrup.
Ayman rayan
[email protected]This recipe is a great way to use up leftover squash. I had some butternut squash and acorn squash that I needed to use up, and this recipe was the perfect solution.
Siobhan Dunleavy
[email protected]I love how easy this dish is to make. Just toss the squash with some oil and spices, and roast it in the oven. It's a great side dish for any fall or winter meal.
Stella Mwaka kesi
[email protected]This roasted squash medley was a hit at our Thanksgiving dinner! The squash was perfectly roasted and caramelized, and the flavors of the different squashes worked really well together.