recipe: roasted squash mix

December 29th, 2010

This may have been my favorite addition to our holiday dinner table, and that’s saying a lot.  I’ve done a few squash and turnip recipes on Sugarlaws, and there’s something I’ve noticed that I’ve just got to point out to you guys.

You all hate the word “root vegetable.” 

I mean, I understand.  But when a recipe mentions “root vegetables,” you guys leave me, like, two comments.  On the other hand, when I mention “nutella,” you guys inundate me.

But root vegetables — especially squash — can actually be pretty delicious, with the right preparation and flavorings.  This dish is so simple, roasted just enough to bring out the natural flavor of the squash, and combined with just a bit of olive oil and cheese, but it tastes just as good as any dish you’d spend hours on. 

And healthy, to boot!  So if any of you guys are looking for post-holiday detox recipes, add this one to your list.

Roasted Squash Mix


1 large butternut squash
2 parsnips
1/4 cup extra virgin olive oil
1/2 cup freshly grated parmesan cheese
Freshly ground black pepper


Preheat the oven to 400 degrees.  Slice the stem off of the top of the squash and remove the bottom. With a strong vegetable peeler, remove the squash’s skin (or buy pre-cut butternut squash at your grocery store).  Slice the remaining squash into 1″ cubes, remove and discard the seeds.  Peel the turnips and cut them into roughly the same size cubes.

Place the vegetables on a baking sheet lined with foil, and drizzle with olive oil and salt.  Roast in the oven for 20-30 minutes (tossing once to rotate) until the squash is tender. Place in an oven-safe dish, top with parmesan cheese and roast for another 5 minutes, or until the cheese is melted.  Serve.

Tags: food · side dishes

16 responses so far ↓

  • 1 Sara // Dec 29, 2010 at 11:00 am

    I love root vegetables. BUT I’m sure if you made something with root vegetables AND nutella, you’d have plenty of comments. Right? Right??

  • 2 Joanne // Dec 29, 2010 at 11:43 am

    I have to say, Katy, I am always SO enticed by veggies with the words “root vegetables” in the title.  but I am some kind of weird root vegetable fanatic.  So…yeah.  This sounds wonderful!

  • 3 June // Dec 29, 2010 at 5:57 pm

    Oh wait, you’ve already got your 2 comments for the veggies 🙂

    This looks like the *perfect* weeknight recipe for this family. The cheese is a great addition, without the heaviness of gratin-izing the dish!

  • 4 Bethany Davis // Dec 29, 2010 at 6:18 pm

    I for one am a HUGE root vegetable fan.  I have been meaning to make the butternut squash dip since you put it up…just haven’t gotten around to it yet.  Ooo, I could make that to go with my butternut squash stew that I am planning on making AND then throw in the roasted squash dish too…OY, just yummy!

  • 5 julie @ rosy + tart // Dec 29, 2010 at 8:47 pm

    Haha, I love it! While I have to agree that Nutella > root veggies, I’m a big root veggie fan. Still trying to get the hubs on board… but I’m working on it. 🙂

  • 6 Liz // Dec 30, 2010 at 8:48 am

    Root vegetables are just not as sexy as nutella 🙂 But the recipe does look delicious, and is something I want to try!!
    Technically speaking, though, I don’t think squash qualifies as a root vegetable because squash grows above ground (in the squash/gourd family including pumpkins and zucchini) and root vegetables grow underground (carrots, potatoes, daikon, lotus root, etc) The turnips or parsnips definitely count though.

  • 7 Julia Dawn Mason // Dec 30, 2010 at 10:25 am

    I must let you know that any type of squash is not a root vegetable. Squash grow on vines above ground. Root vegetables grow underground with no vine, just leafy tops like beets, radish, carrots parsnips. However you mix them is up to you when cooking them though. I must say though, I do not like the flavor of roasted parsnips.

  • 8 Bailey // Dec 30, 2010 at 8:09 pm

    Happy New Year!  Squash is my favorite, esp Kabocha, I use this for my pumpkin pie…. I think perhaps that Libby’s might as well?

  • 9 Dnagengos // Dec 30, 2010 at 8:46 pm

    One of my New Year’s resolutions- more healthy, root vegetable eating!

  • 10 Shauna // Jan 2, 2011 at 5:24 pm

    Squash at the moment is my favourite vegetable. I mean, winter can be so drab in colour and with squash you are eating some that is bright orange!!! How happy is that!

  • 11 Kate // Jan 3, 2011 at 12:21 am

    This looks so delicious! I am definitely in need of some holiday detox recipes, and this looks perfect! Though the ingredients say parsnips & the directions say turnip – which did you use? Will definitely be trying this one out! And thanks for your sweet comment – I have heard the rachel mcadams thing before, and while I don’t see it, I’ll definitely take it! Flattered! xo.

  • 12 admin // Jan 5, 2011 at 9:32 am

    Parsnips!  Sorry about that!

  • 13 » Saturday Surfing // Jan 8, 2011 at 12:33 pm

    […] Roasted Squash Mix would make an amazing side dish for roast chicken or pork. Roasting sweetens and intensifies the flavor in vegetables and it is easy to do. […]

  • 14 Bottomless // Jan 12, 2011 at 11:49 pm

    hay A veces unas cosas y es peor

  • 15 Mikl // May 1, 2011 at 4:56 am

    If you like classical music like this, you HAVE to watch Josh Wright play La Campanella on two grand pianos! It is incredible.

  • 16 erin // Jan 2, 2013 at 8:49 pm

    Thank you for the recipe!

    I tried it tonight and enjoyed it very much – especially the roasted parsnip – to my surprise!

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