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Colorful Autumn Roasted Vegetables With Butternut Squash and Beetroot

These colorful autumn roasted vegetables combine the stars of the fall and winter months into a wholesome and, most importantly, incredibly delicious dish. The butternut squash creates a delicious buttery, nutty flavor, while the beetroot adds a lovely pink color. And a tiny bit of red pesto ensures that these roasted vegetables with will also be popular with all those beetroot opponents. And if you belong to exactly this group, welcome to the club. I’m not a fan of the taste either. But when it comes to these autumn roasted vegetables, I think you are gonna love them, too.

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autumn roasted vegetables

Health Benefits of Beetroot and Butternut Suqash

In the fall and winter, some regional food products have their harvest season. Among them is the butternut squash. Like the sweet potato, which we covered last week, butternut squash is high in beta-carotene. This is converted into vitamin A by our bodies and strengthens our eyesight, our immune system and protects our cells. In addition, the butternut squash is low in calories, with only 25 calories per 100 grams. At the same time, its flesh still has a very tasty slightly buttery and nutty flavor.

The natural red pigment betanin, which is found in beetroot, has an antioxidant effect in our body. This means that it supports the body in the fight against free radicals as well as the protection of our body cells. Beet also contains substances such as phenolic acid, betaine and flavonoids. These are secondary plant compounds that have an anti-inflammatory effect in the body.

While beet can usually be found fresh in the supermarket throughout the cold half of the year, butternut squash is in season from September to November. At least where I live. And while the beet with its earthy, sweetish taste tends to be not everyone’s favorite, the butternut squash convinces almost everyone. However, this delicious autumn roasted vegetables are likely to pleasure everyone regardless of their opinion on beetroot in general.

autumn roasted vegetables

autumn roasted vegetables with butternut squash and beetroot

This quick and easy recipe for autumn roasted vegetables with squash and beetroot is perfect when you fancy something a little lighter. Often the typical dishes in autumn and winter are a bit more high in calories, which is why such a hearty, warming oven-roasted vegetables recipe seems to be a nice alternative.

Funny enough, I never used to be a fan of oven baked vegetables. Somehow it always tasted boring and way too “healthy”. I know, those words coming out of my mouth sound kind of weird. But I also don’t like it when something just tastes healthy and not particularly delicious. However, over the last few weeks things have kind of changed. And I came up with some great recipe ideas for really delicious roasted vegetables. And the first one I want to share with you today. But before I tell you how to make these autumn roasted vegetables, I have to tell you how this recipe came up in the first place.

Some kind of blog worthy cooking accident

As I’ve said before, I’m not a fan of beetroot. But I also know that I always have to try things like that again and again even if I don’t like them. Because in most cases, I eventually discover a recipe that makes me really like them after all. For this reason, I picked up a fresh beet while shopping the other day. And since I thought that butternut squash and beet would pair each other well, I made myself a big tray of roasted vegetables. In addition to the squash and beetroot, I added eggplant and a large onion. Then everything was marinated with olive oil, salt, pepper and a little garlic and put in the oven.

And although I was so excited to eat it and the pink color was just delightful, I just didn’t like it. Too bad I made two servings of it at once. So the next day, I figured out how to get rid of that beetroot flavor. And out of the need, I reheated the leftover vegetables in the pan and added some tomato sauce and a dab of red pesto to taste. And BOOM! It just tasted delicious. Just that little blob of pesto turned it into such a delicious meal! And I end up making it at least three times a week right now!

And as I see it, this just proves that you simply have to keep trying different foods. Perhaps they don’t tastes good to you in every constellation. But under certain circumstances there may be a recipe that tastes you really well despite one of those unloved ingredients. But if you always stick with the one you know and like, you’ll never find out. And meanwhile, there are so many delicious things out there that you’ll might miss out.

Roasted butternut squash and beetroot

Okay, it’s high time to finally talk about the recipe itself! For the autumn roasted vegetables you will nee:

  • one butternut squash
  • a large fresh beetroot
  • one large sweet onion
  • an eggplant
  • two teaspoons of olive oil, salt, pepper and, if you like, some garlic powder
  • strained tomatoes and finally some red pesto
how to make roasted butternut squash

And here’s how to make it:

First, cut the eggplant in half lengthwise then slice it thinly. Place them in a large colander and mix them with plenty of salt. This way you will remove the bitterness from the eggplant, so leave it like this for now. In the meantime, you can take care of the rest of the vegetables. First, cut the squash in half and remove the seeds with a spoon. Then cut both halves in half again and cut off the skin with a knife. Then cut them in half lengthwise and slice them thinly.

Next in line is the beet. To prevent my hands and nails from being pink for days, I always put on disposable gloves beforehand. Then I peel the tuber with a peeler, quarter it and cut it into thin slices. Next, peel the onion and cut it into thin strips.

Now place the beet, squash and onion rings on a large oven tray. Thoroughly wash the salt off the eggplant and add them to the vegfies. Marinate them with two teaspoons of olive oil, salt, pepper and if you like some garlic powder. Mix everything thoroughly and put it in a preheated oven at 200°C or 400°F for 30 minutes.

autumn oven-roasted vegetables

What goes well with these ofen roasted vegetables?

While the veggies are in the oven, you can take care of your side dish. At this point, you can take whatever tastes good to you and what you have on hand. It could be steak, chicken, tofu or tempeh. But I personally prefer a delicious salmon trout. And the great thing about salmon of fish fillet is that it can be prepared in the oven as well. So no extra dishes!

To make the fish fillet, you can season the it with some salt, pepper and put a slice of lemon on each fillet. Then wrap them in some aluminum foil and put them on a second tray or in an ovenproof dish. Add the fish to the oven for the last ten minutes.

baked salmon trout

Once the vegetables are nicely soft, you can take them out of the oven. Heat a large skillet and add the autumn roasted vegetables. Now add the strained tomatoes and the pesto. Stir everything well, season it again with salt and pepper and let it simmer on medium heat for one or two minutes. Then you can also take the salmon out of the oven and serve it together with the colorful autumn roasted vegetables.

And here are some more tips and tricks

How to prepare beetroot?

Peel the fresh beet with a peeler and cut off the bottom end. Then you can cut it in half or quarters and slice into thin wedges. Since beet can cause your hands to turn pink quite a bit, I prefer to wear disposable (latex-free) gloves for this.

How to peel a butternut squash?

Even cooked or baked, the skin of the butternut squash is not particularly enjoyable. Therefore, it is best to peel the butternut squash. Halve it first and remove the seeds with a spoon. Then, depending on the size, you can cut it in half again, stand it upright and carefully cut off the peel with a sharp knife.

Is there an alternative to the salmon trout?

Of course. The great thing about roasted vegetables is that they go so well with almost anything. Instead of salmon trout, you can serve chicken, beef or lamb. And if you prefer to keep it vegetarian, tofu or tempeh also goes very well with these autumn roasted vegetables.

Can I mealprep these autumn roasted vegetables?

Definitely! I tend to make a huge portion of this. When they come out of the oven, I just put some of the veggies in the pan to add to the tomatoes and pesto. I let the rest cool down and store them in a container and put them in the fridge. Since I have to reheat it the next time anyway, I just do it on the stove instead of in the microwave and then add the tomatoes and pesto to it.

Can I skip the beetroot?

If you really can’t stand beet at all, you can definitely replace it with another vegetable. But maybe you’d like to give it a try. I bet it tastes good even to most people who wouldn’t consider themselves to be a beet fan. At least that’s how I feel. 🙂

Any more questions?

Is there anything missing? Then ask your question in the comments below this post. I’ll be happy to help you!

colorful roasted vegetables

Autumn roasted vegetables – a healthy and colorful recipe

I hope you like the recipe and give it a try. If you’re only cooking for one or two people, the quantity will make a great meal prep serving of yummy veggies right away. And if you’re feeding a whole family, this autumn roasted vegetables are perfect for boosting everyone’s vitamin supplies.

If you’re still looking for more quick squash recipes ideas, be sure to check out my Instagram account. There I shared another really easy pumpkin oatmeal the other day.

Have a great day and I hope to see you back here soon,

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colorful autumn roasted vegetables

Autumn Roasted Vegetables with Butternut Squash, Beetroot and Pesto Rosso

Julia Schmitt
These colorful autumn roasted vegetables will brighten up those gray autumn days! Butternut squash, beet, eggplant and onions are tossed with strained tomatoes and red pesto and served with a tender salmon trout.
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Main Course
Cuisine international
Servings 4 servings
Calories 466 kcal


  • one large oven tray
  • cutting board and a big sharp knife
  • second oven tray or baking dish
  • aluminum foil
  • (coated) pan
  • large colander


for the colorful autumn roasted vegetables

  • 1 large eggplant
  • 1 large onion
  • 1 butternut squash
  • 1 large fresh beetroot
  • 3 tsp olive oil
  • salt, pepper, optional garlic powder
  • 200 g strained tomatoes
  • 4 tsp pesto rosso (pesto with sundried tomatoes)

for the fish

  • 4 salmon trout fillets alternatively another kind of fish or salmon
  • 1 organic lemon
  • salt, pepper


Step 1: Prepare the vegetables

  • Preheat oven to 200°C / 400°F. Quarter eggplant lengthwise and cut into thin slices. Place in a large colander and mix with plenty of salt, set aside. Peel onion, cut in half and into rings. Cut off the ends of the squash, cut in half and scoop out the seeds. Position halves vertically and thinly slice off the skin. Cut halves into thin slices, cut them in half again depending on size. Peel beet, quarter and cut into thin strips.
  • Thoroughly wash off salt from eggplant, toss to dry and place on baking sheet with remaining vegetables. Season with 2 teaspoons oil, plenty of salt, pepper and eventually garlic powder and mix thoroughly by using your hands. Place vegetables in oven for 30 minutes until squash and beets are nicely soft.

Step 2: fish fillets

  • Wash fish, pat dry and place skin side down on a piece of aluminum foil. Season with salt and pepper. Wash lemon well, slice and spread slices on top of each filet. Fold up the aluminum foil and place the packet on a baking tray and put it in the oven on the bottom rack for the last 10 minutes.

Step 3: season the veggies

  • After 30 minutes, remove vegetables from oven, leave fish in for an additional 5 minutes. Heat up a very large skillet over medium heat, add remaining oil. Add vegetables, mix with salt, pepper, tomatoes and pesto and simmer briefly for one to two minutes. Divide among plates, remove fish from oven and serve with oven vegetables.


Nutritional values per serving:
  • calories: 466 kcal
  • fat: 20 g
  • carbohydrates: 30 g
  • protein 37 g
PS: The oven vegetables are also perfect for meal prep. I like to make the whole serving and when they come out of the oven, I just add some of them to the skillet. I mix them with some of the strained tomatoes and pesto and let the rest cool down. Then I store them in a container and put them in the fridge.Since I’ll have to reheat it next time anyway, I just make this on the stove instead of in the microwave. At that point I add the tomatoes and pesto.
Keyword autumn, fall, mealprep, oven, pumpkin

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