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Baked Autumn Vegetables


1 Serving

Calories: 150

Calories from Fat: 35

Total Fat: 3 1/2g

Saturated Fat: 1/2g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 200mg

Potassium: 690mg

Total Carbohydrate: 26g

Dietary Fiber: 4g

Sugars: 8g

Protein: 3g


  • 1 small butternut squash (about 1 1/2 lb)

  • 2 medium unpeeled Yukon gold or red potatoes

  • 1 medium red onion

  • 1 large dark-orange sweet potato or yam (about 1/2 lb)

  • 1 clove garlic or 1/8 teaspoon garlic powder

  • Cooking spray for greasing pan

  • 1 lb ready-to-eat baby-cut carrots

  • 2 tablespoons olive or vegetable oil

  • 1 tablespoon chopped fresh or 1 teaspoon dried sage leaves

  • 1 tablespoon chopped fresh or 1 teaspoon crushed dried rosemary leaves

  • 1/2 teaspoon salt


  1. Wash the squash. Using a chef's knife, carefully cut off the bottom and stem ends of the squash. Cut the narrow part (neck) from the rounded bottom part of the squash; cut the rounded bottom in half. Using a spoon, scoop out the seeds and fibers from the bottom halves and discard. Using a sharp vegetable peeler, remove the peel from the neck and 2 bottom halves. Cut squash into 1-inch pieces.

  2. Scrub the potatoes thoroughly with a vegetable brush and water to remove any dirt, but do not peel. Cut each potato into eighths. Peel the onion; cut into 16 wedges and separate pieces. Peel the sweet potato and cut into 1-inch pieces. Peel and finely chop the garlic.

  3. Heat the oven to 425°F. Spray a 15x10x1-inch pan with the cooking spray. Place the squash, potatoes, onion, sweet potato and carrots in the pan. Pour the oil over the vegetables. Sprinkle with the garlic, sage, rosemary and salt. Stir to coat vegetables.

  4. Roast uncovered 35 to 45 minutes, stirring occasionally, until vegetables are crisp-tender when pierced with a fork.

Original Recipe: Betty Crocker

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