Citrus Infused Roasted Butternut Squash with Mushrooms, Broccoli, and Carrots

Elevate your dining experience with this delightful recipe of citrus-infused roasted butternut squash accompanied by a harmonious blend of mushrooms, broccoli, and carrots. The vegetables are seasoned with a zesty lemon dressing and roasted to perfection, offering a burst of flavors in every bite.

Ingredients

For Roasted Vegetables
1	small butternut squash, peeled, seeds removed, and cut into bite-size pieces
8	ounces button mushrooms, whole
1	small crown of broccoli, cut into pieces
3	large carrots, cut into 2-3 inch pieces
1	tablespoon light olive oil
1	lemon, juiced
1⁄2	teaspoon garlic powder
1	teaspoon ground coriander
1⁄4	teaspoon pepper
1⁄2	teaspoon salt
2	teaspoons raw sugar

Instructions

• For Roasting the Vegetables

  1. Preheat the oven to 425°F (220°C). If using a glass casserole, adjust the oven temperature to 400°F (200°C).
  2. Prepare the vegetables: peel the butternut squash, remove seeds and pulp, and cut into bite-size pieces. Wipe the mushrooms clean and keep them whole. Cut the broccoli crown into pieces, peel or scrub the large carrots, and cut them into 2-3 inch pieces.
  3. In a large bowl, combine the light olive oil, freshly squeezed lemon juice, garlic powder, ground coriander, pepper, salt, and raw sugar. Toss the cut vegetables in the mixture until well coated.
  4. Spread the vegetables in a single layer in a 10x15-inch pan with shallow sides or any large casserole dish that can accommodate a single layer of vegetables. If using a glass casserole, reduce the oven temperature to 400°F (200°C).
  5. Roast the vegetables uncovered for 15 minutes. Turn the vegetables over and continue roasting for another 10 minutes until tender and lightly browned.

Aug 03, 2024