Butternut Squash, Turban Squash for Recipe

Roasted Squash, Carrots And New Potatoes

An excellent and delicious way to eat your veggies! Shop your local farmer’s market if you can, support local farmers and get fabulous produce!

1 lb. 10 oz. new potatoes (any waxy small potato will work)
1 lb. + carrots
1 large butternut squash, peeled, seeds & stringy bits removed
4 Tbsp. EVOO
2 Tbsp. freshly squeezed orange juice
1 Tsp. honey
1 ½ tsp, coarsely crushed coriander seeds
1 tsp. grated orange zest (a Microplane is an excellent tool for this)
1 Tbsp. fresh thyme leaves
Sea salt & freshly ground black pepper

Preheat the oven to 400 F.

Cut the potatoes in half if they are larger than 2” and cut the carrots and squash into thick chunks.

Whisk the oil, juice and honey in a bowl, then beat in the coriander seeds, zest and thyme. Place the potatoes and carrots in a large, oiled (or sprayed with non-stick cooking spray) shallow roasting pan, toss with the juice mixture; season with salt and pepper, roast for 20 minutes. Add the squash, stir to combine, then roast for 35 – 45 minutes until veggies are done. Serve immediately.


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