Oven Roasted Broccoli And Butternut Squash

$0.00 Cooking Fee
Serving Size: about 1 1/2 cups
Low carb and paleo-friendly roasted broccoli and butternut squash is a great way to get your veggies in. It goes with just about every sort of protein.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 10


  • Preheat oven to 425 F.
  • Toss the butternut squash cubes in a mixing bowl with olive oil and seasoning evenly. Place the mix on a baking sheet, spread the onion rings on top, and roast for 15 minutes.
  • After 15 min, in a bowl combine the cooked squash and broccoli. Season everything to taste, and spray with olive oil and any juices from the pan.
  • Return to oven and roast additional 15-20 minutes until broccoli reaches desired tenderness. Make sure the squash is fork-tender.
  • Remove from oven and serve warm.

Cook Times

Active Prep15
Hands-On Cook0
Hands-Off Cook30
Total Time45 minutes
Recipe Serving Size10



  • 2 pound butternut squash for 10 servings about 1 medium butternut squash, chopped into ½" cubes
  • 2 pound broccoli crown for 10 servings about 4 large heads, cut into florets and chop stems
  • 1 yellow onion sliced to rings
  • 8 clove garlic minced
  • extra virgin olive oil spray
  • 1 ½ teaspoon Kosher salt
  • 1 teaspoon freshly ground black pepper

Cooking Tools Required

Baking sheet, Cutting board, Measuring cups and spoons, Sharp Knives
Reheating/Serving Instructions
Heat in a microwave for about 1 min per serving, check temperture and heat more as needed. Or in the oven at 350 F for 10 minutes.


Calories: 77kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g | Saturated Fat: 1g | Sodium: 383mg | Potassium: 625mg | Fiber: 5g | Sugar: 4g | Vitamin A: 10492IU | Vitamin C: 100mg | Calcium: 95mg | Iron: 2mg

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