![- 1 medium butternut squash, peeled and cut into cubes - 1 medium acorn squash, peeled and cut into cubes - 2 cups Brussels sprouts, trimmed and halved - 1 large red onion, sliced - 3 tablespoons olive oil - 2 tablespoons pure maple syrup - 1 teaspoon ground cinnamon - 1/2 teaspoon freshly grated nutmeg - Salt and freshly ground black pepper - Fresh thyme sprigs for garnish When I make this Easy Roasted Squash Medley, I love the mix of flavors. The sweet butternut squash pairs well with the nutty acorn squash. Brussels sprouts add crunch, and red onion gives a nice touch. The olive oil and maple syrup create a lovely glaze. Cinnamon and nutmeg add warmth and depth. This dish is not only tasty but also healthy. A serving has about 200 calories. You get a good mix of carbs, fiber, and healthy fats. This recipe is vegan and gluten-free, making it perfect for many diets. You can enjoy this medley as a side dish or a main course. It’s full of nutrients and flavor, making it a smart choice for any meal. If you want the full recipe, check this out: [Full Recipe]. 1. First, preheat your oven to 425°F (220°C). This step is key for even cooking. 2. Prepare a large baking sheet by lining it with parchment paper. This helps with easy cleanup. 3. In a spacious mixing bowl, combine the cubed butternut squash, acorn squash cubes, halved Brussels sprouts, and sliced red onion. Mix them well. 1. Generously drizzle olive oil and maple syrup over the vegetables. This adds flavor and helps them roast. 2. Season the mixture with ground cinnamon, freshly grated nutmeg, salt, and black pepper. Adjust the seasonings to your taste. 3. Using your hands or a large spoon, toss the vegetables until they are evenly coated. This ensures every piece is flavorful. 1. Transfer the vegetable mixture onto the prepared baking sheet. Spread it out in a single layer for even roasting. 2. Roast the vegetables in the preheated oven for 25-30 minutes. Stir the mixture halfway through to promote even cooking. 3. After roasting, carefully remove the baking sheet from the oven. Let the vegetables cool slightly for a few minutes. 4. To serve, garnish the roasted medley with fresh thyme sprigs. This adds a nice touch and enhances the dish's aroma. For the full recipe, check out the detailed steps and ingredients. To choose the best squash, look for firm, smooth skin. Avoid any with soft spots. Butternut and acorn squash work great in this dish. They add sweetness and texture. Cutting the squash into even sizes is key. Aim for 1-inch cubes. This ensures they cook evenly. If some pieces are bigger, they may not roast well. To add more flavor, consider garlic or chili flakes. These spices can give your squash a nice kick. You might also try adding a splash of balsamic vinegar for depth. For toppings, sprinkle cheese on before serving. Feta or goat cheese pairs nicely. You can also add toasted nuts for crunch and flavor. For a beautiful presentation, serve in a rustic bowl. Sprinkle extra thyme leaves on top for color. Drizzle with maple syrup for a sweet finish. This roasted squash goes well with grains like quinoa or farro. It also pairs nicely with a simple green salad. {{image_4}} You can switch up the squash in this dish. Try using kabocha or spaghetti squash for different tastes. Both are sweet and have great textures. You can also add seasonal root vegetables. Carrots, parsnips, and sweet potatoes work well. They add more color and flavor to your medley. If you want a twist, swap maple syrup for honey or agave. Each sweetener brings its own unique flavor. You might also want to add spices for extra kick. Cumin or chili powder can make it spicy. Try using smoked paprika for a smoky taste. Experimenting with flavors is part of the fun. This roasted squash medley is versatile. You can turn it into a salad or grain bowl. Just add some greens or grains like quinoa or farro. Toss everything with your favorite dressing for a new meal. You can also turn it into a soup. Use vegetable broth and blend the mixture until smooth. This creates a warm, comforting dish. For more details, check the Full Recipe. To keep your roasted squash fresh, store it in an airtight container. This helps maintain flavor and texture. You can keep it in the fridge for about 3 to 5 days. Make sure it cools down before sealing the container. This prevents moisture buildup. For the best taste, reheat your squash in the oven. Preheat your oven to 350°F (175°C). Spread the squash on a baking sheet and heat for about 10 to 15 minutes. You can also use a microwave, but this may make the squash soggy. If you do use the microwave, place a paper towel over the dish to absorb excess moisture. Yes, you can freeze roasted squash! It’s best to freeze it in portions. Place the cooled squash in freezer bags, removing as much air as possible. It will last for up to 3 months in the freezer. When you’re ready to enjoy it, thaw it in the fridge overnight. Reheat it as mentioned above for the best results. For the complete recipe, check out the Full Recipe link! How do I make this recipe vegan? To make this recipe vegan, simply skip the maple syrup or replace it with agave syrup. You can also swap the olive oil for coconut oil or any plant-based oil you prefer. This keeps the dish both tasty and vegan-friendly. Can I use frozen squash for this recipe? Yes, you can use frozen squash. Just remember to thaw and drain it first. Frozen squash may cook faster, so keep an eye on it while roasting. What is the best type of squash to use? Butternut and acorn squash work great in this recipe. They both have a sweet taste and a nice texture when roasted. Feel free to try other types like delicata or kabocha for added flavor. My squash is mushy; what went wrong? Mushy squash usually means it was overcooked or cut too small. Make sure to cut the squash into even, 1-inch cubes. Roasting at the right temperature and time is also key. How do I know when the squash is properly roasted? You’ll know the squash is done when it’s tender and slightly caramelized. A fork should easily pierce the flesh, and it should have a golden-brown color. Stirring halfway through helps ensure even roasting. How many servings does this recipe yield? This recipe yields about four servings. It’s perfect for a family meal or a cozy dinner with friends. Can this be meal prepped in advance? Absolutely! You can prepare the veggies a day ahead, store them in the fridge, and roast them just before serving. This makes it easy to enjoy a healthy meal without spending too much time in the kitchen. This blog post has shown how to create a delicious roasted squash medley. We covered ingredients, step-by-step instructions, and helpful tips. You learned about storage options and variations. This dish offers great flavors and fits many diets, like vegan and gluten-free. Whether you roast or transform it into a salad, there are many ways to enjoy this recipe. Explore your options and make it your own. Happy cooking!](https://spoonfulsavory.com/wp-content/uploads/2025/07/58c2a7ef-ed04-45e2-8a93-52d4731eb788-250x250.webp)
Easy Roasted Squash Medley
Elevate your autumn dining experience with this delicious Autumn Harvest Roasted Squash Medley. Packed with vibrant butternut and acorn squash, Brussels sprouts, and sweet maple syrup, this recipe is perfect for cozy gatherings. Follow our simple steps to create a flavorful dish that’s both healthy and satisfying. Click through for full instructions and bring warmth to your table this season!