When it comes to healthy side dishes roasted veggies are a no-brainer and this roasted broccoli & butternut squash is a weeknight winner. It’s low carb, vegan and gluten-free. A great way to get your veggies in.
Full Recipe Ingredients/Instructions are available in the recipe card at the bottom of the post. However you can find important information & tips in the post.
Looking for more delicious roasted vegetables side dishes. Try our easy to make Roasted Broccoli & Sweet Potato and Roasted Sweet & Spicy Brussels Sprouts.
Ingredients
- Butternut Squash - is a healthy for you complex carbohydrate. Highly nutritious, a great source of fiber, vitamins and minerals and they aid in digestion and gut health.
- Broccoli - is a complex carbohydrate. Nutrient-rich vegetable and is low glycemic.
- Oil - like Avocado for high temperature cooking.
See recipe card for quantities.
Instructions
Preheat oven to 425 degrees.
Set oven racks in upper and lower third of oven so you can use two baking sheets. (You do not want to overcrowd this will make your veggies steam instead of roasting)
Line a baking sheet with parchment paper for easy clean up and set aside. Or for maximum browning, skip the paper and place cut size down on baking sheet.
Cut the broccoli into small pieces. Place in colander and rinse. Set Aside.
Prepare the butternut squash.
Cut the squash in half.
Lay the squash on its side and slice in half down the center. Scoop out and discard the seeds and pulp.
To dice the butternut squash, place the flat sides of the squash on the cutting board and then cut into cubes. (see photo)
Then slice each piece in half down the center vertically, so that you now have 4 pieces of squash.(see photo)
Place butternut squash and broccoli on lined baking sheet.
Add oil, thyme, salt and pepper and mix thoroughly. Toss until evenly coated.
Roast in the oven for 30-45 minutes, tossing vegetables once halfway through. Butternut squash should be fork tender and the broccoli crisp.
Variations
This roasted butternut squash and broccoli recipe is easy to make and versatile. A great vegan and gluten-free vegetable side dish. Other variations could include: Roasted broccoli and sweet potatoes or Brussel sprouts & butternut squash.
Add any of the following to give the dish even more depth and flavors:
- Garlic
- Sprigs of herbs like thyme or rosemary
- Red Pepper flakes
- Onions
- Red & Yellow Bell Peppers
Equipment
2 - Full size baking sheets
Storage & Reheating
- To Store. Store in airtight container in refrigerator for 2 to 3 days.
- To Reheat. Rewarm leftovers in microwave or in oven at 350 until heated through.
📖 Recipe
Broccoli & Butternut Squash
Equipment
- 2 Full Sized Baking Sheets
Ingredients
- 1 ½ pounds Broccoli Florets - chopped
- 1 ½ pounds Butternut Squash - cubed into bite - sized pieces.
- 3 tablespoons Avocado Oil
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ½ Teaspoon Dried Thyme
Instructions
- Preheat oven to 425 degrees. Set oven racks in upper and lower third of oven so you can use two baking sheets. (You do not want to overcrowd this will make your veggies steam instead of roasting)
- Line a baking sheet with parchment paper for easy clean up and set aside. Or for maximum browning, skip the paper and place cut size down on baking sheet.
Prep The Broccoli
- We like use broccoli crown’s. The stem, to us can be a little chewy; we freeze them for later use in our creamy Broccoli Soup.1 ½ pounds Broccoli Florets
- Cut the broccoli into small pieces. Place in colander and rinse. Set Aside.1 ½ pounds Broccoli Florets
Prepare The Butternut Squash
- Use a vegetable or y-peeler to peel the skin off of the squash. Discard the peel.1 ½ pounds Butternut Squash
- Cut off the top of the squash with the stem.
- Cut the squash in half. Lay the squash on its side and slice in half down the center. Scoop out and discard the seeds and pulp.1 ½ pounds Butternut Squash
- Then slice each piece in half down the center vertically, so that you now have 4 pieces of squash.(see photo)1 ½ pounds Butternut Squash
- To dice the butternut squash, place the flat sides of the squash on the cutting board and then cut into cubes.1 ½ pounds Butternut Squash
- Place butternut squash and broccoli on lined baking sheet.1 ½ pounds Butternut Squash, 1 ½ pounds Broccoli Florets
- Add oil, thyme, salt and pepper and mix throughly. Toss until evenly coated.3 tablespoons Avocado Oil, ½ teaspoon Salt, ½ teaspoon Black Pepper, ½ Teaspoon Dried Thyme
- Roast in the oven for 30-45 minutes, tossing vegetables once halfway through. Butternut squash should be fork tender and the broccoli crisp.
Notes
- To Store. Store in airtight container in refrigerator for 2 to 3 days.
- To Reheat. Rewarm leftovers in microwave or in oven at 350 until heated through.
Nutrition
These nutritional figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe.
If you give this gluten free vegan recipe a try, let us know! Leave a comment, or take a picture and tag and us on Instagram at #thevgnway.
Live Love and Eat Good Food!
The Vgn Way
Ellie Smith
Served this to my father in law, first time he had butternut squash. He was pleasantly surprised and loved it.