Roasted Root Vegetables with Squash and Pumpkin
Homemade Roasted Root Vegetables with Squash and Pumpkin
Root veggies offer many health benefits:
- High in fiber
- Good source of vitamin A and C
- Can help with weight loss
- Contains antioxidants
- Can lower cholesterol
- Great for skin and eyes
Ingredients:
1 pound fresh pumpkin, remove seeds and cut into 1-inch chunks
1 small butternut squash, seeded and peeled
1 large sweet potato, peeled
3 Tablespoons olive oil
1.5 teaspoons Kosher sale
1.5 teaspoon ground pepper
Directions:
Cut the pumpkin, squash and sweet potato into 1-inch cubes. All the vegetables will shrink while baking, so don’t cut them too small.
Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
Sprinkle with parsley, season to taste, and serve hot.
By Staness Jonekos
