Oven Roasted Broccoli And Butternut Squash

Serving Size: 10

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.

Recipe by:

Cook Times

Active Prep15

Hands-On Cook0

Hands-Off Cook30

Passive0

Total Time45

Recipe Serving Size10

Cooking Tools Required

Baking sheet, Cutting board, Measuring cups and spoons, Sharp Knives

Ingredients

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

Instructions

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.

Reheating 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.

Nutrition