Roasted Squash


  • 1 Butternut Squash, Acorn, Carnival or any other hard-skinned fall squash (and yes – even a sugar pumpkin!)
  • 1 Carrot
  • 2-3 Potatoes – can use Yukon Gold, Red, or Blue for color
  • 1 Onion – can use red or white
  • 3/4 Olive Oil
  • Salt 
  • Pepper


  1. Preheat oven to 400 degrees
  2. Cut squash into equal-sized cubes – about 4 cups – and place in a large bowl
  3. Diced carrots – about 1 cup – and add to bowl
  4. Cut potatoes and add to bowl 
  5. Cut onion into slices and add to bowl
  6. Add 3/4 cup olive oil, salt and pepper to taste and stir the ingredients to ensure an even coating.
  7. Spread mixture out on a baking pan to ensure even cooking.  Top with a drizzle of honey (if desired), or a sprinkle of thyme or oregano.
  8. Bake at 400 degrees for about 30 minutes.  Serve warm.  Feel free to drop in fresh feta crumbles for added taste.

Optional Additions:

  • Diced apples, cranberries, beets, celery, or all four!  Those products will make this dish both sweet and savory.