Fall Vegetable Medley
Bring the flavors (and colors) of the season to your dinner table with this easy and healthy fall vegetable medley recipe.
Equipment
Ingredients
- 20 ounces cubed butternut squash
- 3 large shallots roughly chopped
- 2 medium carrots peeled and sliced
- 1 medium green bell pepper roughly chopped into 1-inch pieces
- 1 medium yellow bell pepper roughly chopped into 1-inch pieces
- 1 medium red bell pepper roughly chopped into 1-inch pieces
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1 teaspoon garam masala
- ½ teaspoon paprika
- ¼ teaspoon ground turmeric
- 1 pinch salt
Instructions
- First, preheat the oven to 400 degrees F.
- Add butternut squash, shallots, carrots, and bell peppers to a large glass baking dish (we recommend using a 9x13 for a single batch). Drizzle olive oil over the veggies and add minced garlic, then gently toss with your hands to combine.
- Next, add garam masala, paprika, and turmeric to a small bowl and stir to combine. Sprinkle about one-third of the spice blend evenly over the veggies, then add a pinch of salt. Toss gently with your hands to coat the veggies in the seasonings. Repeat with another third of the spices, and then with the remaining third of the spices until the vegetables are evenly coated in a light layer of seasoning.
- Finally, cover the baking dish with aluminum foil and bake until the butternut squash is fork-tender, about 45 minutes. Uncover and continue baking for another 10 minutes. Serve hot.
Notes
Butternut squash: We recommend purchasing cubed butternut squash from the grocery store for this recipe - it will save you a ton of time and effort upfront!
Bell peppers: We like to use three different colored bell peppers - green, yellow, and red - to brighten up this dish and bring the colors of the season to the dinner table (it looks just like fall foliage!). But, you can always use 3 of the same color, or any color bell peppers you wish.
Seasoning the veggies: Adding the spice blend to the vegetables a little at a time really helps ensure you get an even coating. Tossing with your hands will also help the spices distribute among the veggies, much better than if you use a utensil.
Serving suggestions: This recipe is an easy, healthy vegetable side dish that goes great with chicken, steak, or fish. It's also a beautiful side dish to include in your Thanksgiving or Christmas holiday dinner. Or, use it for our vegetarian quinoa harvest bowl recipe.
Storing & reheating leftovers: Store leftover fall veggies in an air-tight container in the fridge for up to 4 days. Reheat in the microwave for about 2 minutes per serving, stirring halfway through.
Nutrition
Calories: 97kcal | Carbohydrates: 19g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 28mg | Potassium: 563mg | Fiber: 4g | Sugar: 5g | Vitamin A: 14190IU | Vitamin C: 100mg | Calcium: 63mg | Iron: 1mg
