Roasted Butternut Squash with Root Vegetables Recipe

Taste of Home
3055 mins (prep 30, cooking 55)
9 ingredients
12 servings

Categories:  diabetic-exchange ,
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  • 3 pounds butternut squash, peeled, seeded and cut into 1-inch pieces
  • 2 large rutabagas, peeled and cut into 1/2-inch pieces
  • 2 large fennel bulbs, cut into 1/2-inch pieces
  • 2 small turnips, peeled and cut into 1/2-inch pieces
  • 1/4 cup california olive ranch® olive oil
  • 1/4 cup lemon juice
  • 2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper


Serving Size (130.05 g)
Servings 12
Amount per Serving
Calories 100.32 Calories from Fat 48.6
% Daily Value *
Total Fat 5.4g 99.65%
Saturated Fat 0.75g 45.15%
Trans Fat 0.0g %
Cholesterol 0.0mg 0.0%
Sodium 234.72mg 117.36%
Total Carbohydrate 14.02g 56.1%
Dietary Fiber 2.46 g 118.09%
Sugars 2.62 g %
Protein 1.22g 29.3%
Vitamin A 12071.78IU% Vitamin C 25.9mg%
Calcium 60.08mg% Iron 1.02mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
rutabagas, large, small turnips, minced fresh thyme, or, dried thyme