Fall, recipes, Side Dishes, vegetarian

Roasted Fall Vegetables With Butternut Squash

These colorful roasted fall vegetables with butternut squash and beet are so delicious that everyone will fall in love with them. Unlike all other oven roasted veggies these are served with a mix of pesto and tomato sauce. 

Therefore, they provide a unique combination of the buttery, nutty note of roasted squash, the aromatic, earthy flavor of beet, the sweetness of roasted onions and of course the heavenly, Mediterranean taste of pesto.

And top of that, you can meal prep this recipe in large quantities for the entire week, helping you to get through fall and winter loaded with lot of vitamins.

If you love winter squash as much as I do, make sure to check out my creamy pumpkin soup with potatoes and meatballs or my easy pumpkin pesto!

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A bowl of colorful roasted fall vegetables with butternut squash, beet and eggplant served with tomato sauce and pesto.
These colors will brighten up your day!

About this Recipe

It’s not a joke, when I claim, that this roasted fall vegetable recipe is one of my favorite meals. The combinations of those different flavors and the mixture of the buttery soft squash and the consistency of roasted beet is pretty amazing.

However, the real secret ingredient in this recipe is the pesto rosso. After the vegetables have roasted nicely in the oven, we transfer them to a pan. And then we refine them with some tomato sauce and that lovely pesto. 

And please, don’t skip this step. Without the pesto and tomato sauce this recipe is an average roasted veggie recipe. But in combination with those two secret ingredients this recipe is a true winner.

This recipe is also very versatile to combine. That’s why I’m always coming up with new variations on how to serve these vegetables. Of course, I’ll show you some concrete ideas in a moment. But first, let’s take a look at the ingredients, shall we?

Ingredients 

  • Butternut squash for that buttery, nutty flavor
  • Fresh beet for a nice pink color and as a flavorful contrast to the squash
  • Eggplant, simply because I love eggplants and they go great with the other ingredients
  • A large white onion, as it develops a delicious sweet note when cooked in the oven
  • Olive oil, salt, and pepper for marinating
  • Pesto Rosso to turn an ordinary roasted vegetable recipe into something really special. You can use a homemade pesto, but to keep it simple I always use a store-bought one for this recipe. 
  • Canned, strained tomatoes or a marinara sauce to help the pesto lay its wonderful flavor around each piece of squash, beet, and eggplant.

You’ll find the exact measurements in the recipe card below. They make about two to four servings, depending on whether you eat them as your main or side dish. 

Of course, you can also double the quantities. But if you do so, divide them between to trays and either bake them one after the other or switch their positions after 15 to 20 minutes and give them a little bit more time to roast in the oven.

Please note, I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more or less than I do. So, feel free to adjust.

Ingredients for these roasted fall vegetables recipe on a white wooden table.
Ingredients for this Recipe.

Substitutions and Variations 

Perhaps you’re now thinking, man that sounds delicious, but Jules, I really don’t like beet. I get it. I really do because I’m not the biggest beet fan either. 

However, its unique taste is not very present in this recipe. Rather, it acts as a wonderful counter pool to the buttery, nutty pumpkin flavor and sweetness of the onions.

That said, if beet is a not negotiable food for you, simply leave it out. Instead, you can add some carrots, cauliflower, or Romanesco. And the same goes for the eggplant.

Finally, to substitute the onion, you can use a yellow one instead of a white onion. 

What Kind of Squash Should I Use?

Since my love for pumpkin is endless, I could probably write a whole novel about the different types of pumpkin and how I prefer to eat them. But neither I nor you have time to read that, so I’ll just give you a quick rundown of the three most popular squash varieties.

The Hokkaido pumpkin is probably the most popular and best known pumpkin. At least that’s the case here in Germany. It also has the advantage that you don’t need to peel it. The skin is eatable and really delicious.

With its nutty, slightly sweet flavor, it fits perfectly in sweet and savory dishes. Therefore, I prefer to use it in my pumpkin soup with potatoes and meatballs, my pumpkin banana bread and in my much-loved pumpkin pesto. But this pumpkin also tastes incredibly delicious when cut into wedges and roasted in the oven. And you can use it to substitute the butternut squash in this recipe.

The butternut squash, with its characteristic elongated shape, has a nutty and buttery flavor. Its skin is theoretically edible, but only if it is cooked long enough.

It is my first choice for this roasted fall vegetable recipe due to its delicious buttery note. I also like to use it in my creamy vegetarian butternut squash pasta.

Finally, I want to mention nutmeg squash, which you could also use as a substitute for this recipe. It has a thin skin, which should not be eaten, and a slightly fruity and subtly acidic flavor with a slight hint of nutmeg.

How to Make this Recipe

To make this recipe, you’ll only need a sharp knife, a large cutting board and a baking tray. And since we’ll serve them in a tomato-pesto-sauce, we’ll need a large skillet to mix everything together.

Step 1: Peel and Cut the Butternut Squash

Let’s start with the trickiest part, peeling the squash. To make this as safe as possible, the first thing I do is cut the squash in half so that it can stand stabil on a flat surface.

Now carefully cut down the side to remove the peel. Next, cut it in half lengthwise and scrape out the seeds. Then, place it on the cutting board with the cut side down and cut it into thin slices. Depending on the size, you can also cut it in half lengthwise beforehand.

Step 2: Peel the Beet

Before moving on to the beet, I recommend putting on some kitchen gloves. Otherwise, you will probably have red hands for days. Then you can peel the tuber either with a peeler or carefully with a knife, although a peeler is definitely the better option here.

Then cut off the rooty end, halve or quarter the tuber and slice it as thinly as possible. The thinner the slices, the more tender they will become in the oven.

Step 3: Roast the Vegetables

Now all you have to do is cut the eggplant into not too thin half moons and peel your onion, halve it and cut it into rings. Then put all the vegetables on a baking tray and marinate with olive oil and plenty of salt and pepper.

Use your hands (with the gloves on) to give it a toss before putting it in the oven at 200°C or 400°F for 30 to 35 minutes.

Step 4: The Final Touch

Once the squash and beet are nicely soft you can remove the tray from the oven. Now transfer it to a skillet and place it on the stove over medium heat. Add the tomatoes and the pesto, mix well and season to taste with salt and pepper. 

How to Serve this Recipe

Did I mention how great this roasted fall vegetables can be combined with other side dishes? That’s definitely one reason I love this recipe so much. So here are a few of my favorite combinations ….

For a protein side dish, I recommend either crispy fried tofu strips, a juicy salmon fillet (I showed you how to bake salmon in the oven over here) or some delicious meatballs

If you want to include some more carbs, go with rice, gnocchi, or pasta. And I know it sounds a weird, but I love to add some tortellini or ravioli to this dish. 

Here’s How to Save this Recipe or Make It in Advance

This recipe is also perfect to make ahead. In fact, I pre-cooked these veggies every week last winter and just reheated them in the pan when needed.

So, if you want to make more of it right away and all those vegetables won’t all fit on one tray, I would divide them between two trays. Either bake one tray after the other or switch their positions after 15 to 20 minutes and give them a little bit more time to roast in the oven.

If you’re not serving the vegetables right away, you can also transfer them to a container right after they’re out of the oven. Since we need to reheat them anyway, we can add the tomato sauce and the pesto then. 

Your Common Questions Answered

In case there are any questions left, I hope these FAQ will help you. If not, feel free to drop your question in the comments below.

Can I substitute butternut squash for another squash?

Yes, I would go with Hokkaido.

Can I roast the vegetables in a casserole dish?

Basically, yes, but make sure that the dish is large enough so that the vegetables are as well distributed. But since we have a bunch of veggies, I would prefer using a baking tray.

I don’t like beet, can I omit it?

If you don’t like beet at all, you can leave it out or replace it with another vegetable with a similar cooking time like carrots, cauliflower, or romanesco.

Save for later

Click the pin button and add the recipe to one of your Pinterest boards. This way you can also easily bookmark the recipe for later. The pin button will appear as soon as you hover over the picture. 

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Bookmark the recipe for later!

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I hope you like this recipe and that you give it a try soon. If you have any further questions or suggestions, feel free to drop them in the comments, or send me a massage via email at contact@julesbalancedrecipes.com or Instagram(@julesbalancedrecipes). 

In case, you’ve tried this recipe, I’d appreciate your comment and rating for this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.

And if you loved this recipe, you may also like one of these recipes …

Have fun trying it out and bon appétit,
Jules

A bowl of colorful roasted fall vegetables with butternut squash, beet and eggplant served with tomato sauce and pesto.

Roasted Fall Vegetables with Butternut Squash

Julia Schmitt
Oven roasted butternut squash, beet, eggplant and onion rings served in a tomato-pesto-sauce. These colorful vegetables go well with meat, fish, tofu, rice, pasta or gnocchi.
5 from 1 vote
Prep Time 15 mins
Cook Time 35 mins
Total Time 50 mins
Course Side Dish
Cuisine Mediterranean
Servings 4 servings
Calories 178 kcal

Equipment

  • cutting board and a big sharp knife
  • one large oven tray
  • large skillet

Ingredients
  

for the colorful autumn roasted vegetables

  • ½ butternut squash (approx. 500-600g or 17.5-21.5 oz)
  • 1 large fresh beetroot (approx. 150-200g or 5.5 to 7 oz)
  • 1 large eggplant
  • 1 large sweet onion
  • 2 tsp vegetable oil
  • salt, pepper (some garlic powder)
  • 130-200 g canned, strained tomatoes (4.6 to 7 oz)
  • 20 to 25 g pesto rosso (1 tbsp)

Instructions
 

  • Preheat the oven to 200°C or 400°F.

Peel and Cut the Squash

  • Cut the squash in half, place it with the cut side facing down on a cutting board and carefully cut off the peel. Cut the squash in half lengthwise and scrape out the seed. Then cut it into thin slices. 

Peel and Cut the Remaining Vegetables

  • Remove the skin form the beet by using a peeler or your knife. Cut of the end, halve or quarter the beet depending on its size and then cut it into thin slices. (Tip: use kitchen gloves)
    This process shot shows how a beet is getting peeled.
  • Wash the eggplant, cut it in half lengthwise and then into slices (not too thin). Peel and halve the onion, cut it into rings.
    This process shot shows a sliced onion and eggplant.
  • Put all the vegetables on a baking tray, season with salt and pepper and drizzle them with olive oil. Use your hands to toss everything together and place the tray in the oven for 30 to 35 minutes.
    Raw butternut squash slices, eggplant, beet and onion rings mixed on a baking tray.

Refine With Pesto

  • Once the squash and beet are nicely soft, remove the tray from the oven and transfer the veggies to a large skillet. Add the strained tomatoes and the pesto and let it simmer over medium heat for three to four minutes. Season to taste with salt and pepper. 
    Roasted fall vegetables in a pan mixed with tomato sauce and pesto.

Nutrition

Calories: 178kcalCarbohydrates: 27gProtein: 5.1gFat: 4.6gSaturated Fat: 0.6gFiber: 6.8gSugar: 15.8gVitamin A: 536.5IUVitamin C: 44.9mgCalcium: 109.3mgIron: 2mg
Keyword autumn, butternut squash, fall, mealprep
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