It can be a little tricky to stay healthy during the winter months. There’s less fresh produce to go around, and local farms and farmers markets slow down for the season. However, this Nourish PA winter squash and veggie dish is vitamin and nutrient packed and quite simple to make. Cut and trim squash, green beans and root vegetables like radishes or turnips, season, bake and enjoy!
Add chicken, pork or fish to make this a meal complete with protein. Arrange the chicken breasts, pork chops or fish filets around the vegetables on the sheet. Bake, flipping halfway through, until the protein is cooked through. Chicken and pork should reach an internal temperature of 165°F and fish should be opaque and flaked easily.
Sheet-Pan Roasted Winter Squash and Veggies
| Yield |
|---|
| Serves 4 |
| Prep Time | Cook Time | Total Time |
|---|---|---|
| 10 min | 30 min | 40 min |
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into 1/2-inch cubes
- 2 cups green beans, ends trimmed
- 6 radishes, halved, or 3 turnips, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried herbs (like thyme, parsley or oregano)
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup sliced almonds for garnish (optional)
Method
- Preheat oven to 400°F. Line large rimmed baking sheet with parchment paper.
- Combine butternut squash, green beans and radishes (or turnips), olive oil, garlic powder, thyme, smoked paprika, salt and pepper in large bowl and toss to coat.
- Spread vegetables in single layer onto prepared baking sheet. Bake, flipping halfway through, until vegetables are tender, about 25-30 minutes.
- Remove from oven and transfer to serving platter. Garnish with sliced almonds (if using).
- Recipe and photo: Dish Works
