Roasted Butternut Squash

Squash does not get as much love as it should. Most people do not know what to do with a squash when they get it. It has all that "yucky" filling that pumpkins usually have and it is shaped weird. When we were children we DID NOT want squash. It would not be our top veggie as a kid. The great thing about butternut squash is that it is filling, savory, and hearty. This recipe is my go to for the fall months, especially around Thanksgiving. It is great as a main dish during a Sunday dinner and this can also be turned into soup (see recipe here).

Total time: 1 Hour

Total cost: $10

Serving: About 7 cups


¼ cup olive oil <$1/AP

1 tsp garlic powder <$1/AP

1 tsp onion powder <$1/AP

1 tsp pepper <$1/AP

1 tsp salt or seasoned salt <$1/AP

1 TSP of nutritional yeast <$1/AP

1 TSP parsley <$1/AP

1.5 TSP of Italian seasoning (rosemary, marjoram, thyme, sage, oregano, basil) <$1/AP

4 garlic cloves $0.25 ($0.50 for whole garlic bulb)

½ white onion $0.25 ($0.50 for whole onion)

1 whole butternut squash raw (can substitute with precut option) $4

4 whole raw carrots (can substitute carrot sticks or baby carrots) $1

5 whole baby bella mushrooms $1.50


Heat oven to 325°F.

  1. Preheat oven to 350 degrees.

  2. Peel and chop butternut squash into small 1 inch chunks. Directions on how to cut a raw butternut squash can be found here. Place in 9 x 9 x 2 inches baking pan (pan should be deep enough to hold all ingredients and liquid; a cookie/baking sheet is not recommended).

  3. Chop the white onion in half. Keep the two halves whole. Place in pan.

  4. Chop the carrots into 1 inch chunks. Place in pan.

  5. Peel garlic and place whole garlic in pan.

  6. Place whole baby bella mushrooms in pan.

  7. Add olive oil, garlic powder, onion powder, pepper, season salt, nutritional yeast, parsley, Italian seasoning in pan and mix by hand until everything is evenly coated.

  8. Cover pan with foil or a lid and place pan in oven for 45mins or until the squash is tender and soft.

  9. Serve with your favorite side dishes. Enjoy!

OPTIONAL STOCK: Place vegan chicken and vegetable (or water) stock into pan with the drippings from the vegetables. Place pan back into oven for 5 minutes. Stir and place stock into a mason jar or a container for storage until you want to uses it. *Prices are estimates, they will vary per location.  AP= Already in pantry. These options are typically already in your pantry