Baked Squash with Vegetables

Baked Squash with Vegetables

Mmmmm I love the sweet vegetables in this meal. So very yummy and so many Powerfoods in one meal. Another great thing I like about this meal is that it is so simple to prepare and in only one dish which means there are few dishes to wash.

BAKED SQUASH WITH VEGETABLES

Ingredients:

1 medium kabocha squash
2 sweet potatoes
2 medium carrots
2 parsnips
10 very small onions or cut up one big onion
3 – 7 cloves garlic, sliced (optional)
1 tsp rosemary
3 tbsp. coconut oil or ghee
Salt to taste
Black pepper to taste (optional)

Directions:

1.    Cut carrots, parsnips, sweet potatoes and squash into 2 inch pieces.
2.    Remove skins from onions and leave whole.
3.    Place all vegetables into a glass casserole dish.
4.    Mix in sliced garlic, rosemary, coconut oil or ghee, and sprinkle with salt.
5.    Bake in 400º F. oven for 45 to 60 minutes till tender.
6.    Stir occasionally while baking.

More delicious recipes to try:

                                 Kabocha Squash Soup

KABOCHA SQUASH SOUP

Steamed Winter Vegetables

 

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Copyright © Diana Herrington www.RealFoodforLife.com

About the Author:

I am the Founder and Author at Real Food For Life. Have been teaching cooking classes worldwide since 1982. Create original, healthy recipes and menus, which are gluten free and white sugar free. Also, the author of the GREEN means LEAN and Balance Your Body e-books. I turned a debilitating health crisis into a passion for helping others with healthy, sugar free, gluten free eating and cooking.

7 Comments

  1. lottie kershaw April 28, 2011 at 6:05 pm

    serves how many?

  2. Diana Herrington July 14, 2011 at 10:00 pm

    Serves 2 – 4 depending on if this is the whole meal or there are other foods on the menu.

  3. June Benaschak January 19, 2012 at 9:00 pm

    Hi – This sounds great – cann’t wait to try it.

  4. TropicBob November 13, 2012 at 10:39 am

    This looks great. I will try soon.

  5. Janet November 23, 2012 at 12:29 pm

    This was awesome! I made it last night, and we just loved it. I substituded turnip for the parsnips, and added a little unsweetened coconut. thanks, Diana!

  6. Diana Herrington November 25, 2012 at 7:44 am

    Janet that sounds wonderfully yummy.

  7. Donna McFarland November 6, 2013 at 4:57 am

    Hmmm…rosemary, garlic, pepper. Great flavorings, a great trio of root veggies,.buuuut the ghee or COCONUT oil? I just don’t get the surge in popularity of it. I’m on amedical diet ofr control of MS and seriously, its FORBIDDEN, its so SATURATED a fat…it’s NOT our friend.

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