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AARP The Magazine

Butternut Squash Brightens Your Winter Table

Try this sweet versatile gourd as a side dish or main course

Sesame and Soy Roasted Vegetables

Roasted Squash, Butternut Squash Recipe (Kat Teutsch; Food Stylist: Heather Meldrom; Prop Stylist: Michelle Wong)

Add nutritional value to a side by mixing sweet potato and butternut squash. — Kat Teutsch; Food Stylist: Heather Meldrom; Prop Stylist: Michelle Wong

Serves 6

  • 1 tablespoon sesame seeds
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon garlic
  • 1/4 cup tamari or soy sauce
  • 1/4 cup extra-virgin olive oil
  • 1 cup butternut squash, peeled, cut into 1-inch cubes
  • 1 sweet potato, peeled, cut into 1-inch wedges
  • 1 cup carrots, peeled, cut into 1-inch pieces
  • 1 medium red onion, cut into 1/2-inch crescents
  • 1 parsnip or turnip, peeled, cut into 1-inch cubes
  • Fresh cracked pepper

1. Preheat oven to 400° F.

2. In a large bowl, mix the sesame seeds and oil, garlic, tamari or soy sauce, and olive oil. Add the remaining ingredients and toss to coat.

3. Spray a baking sheet with nonstick cooking spray. Spread the vegetables on the sheet, season with pepper, and roast for 20 minutes. Stir the vegetables with a spatula or wooden spoon and roast for 10 to 15 more minutes or until golden.

Nutrients per serving: 212 calories, 4g protein, 24g carbohydrates, 8g fiber, 13g fat (2g saturated fat), 0mg cholesterol, 695mg sodium

Next page: Learn to make grilled butternut squash pizza. »

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