Roasted Butternut Squash and Onions

January signals a new beginning, when we’re ready to hit the reset button for a fresh start. While many of us have a New Year’s resolution or two to get to busy with, some of us would rather hibernate for a few months…

It’s cold, grey, and dreary. The holidays are over, and maybe you’re left feeling tired and discouraged. But you know what? That’s a sure sign that you deserve a little extra pampering…

Start by treating yourself to GOOD food. Real food. Promise yourself only easy, comforting meals while you feel this way, and be sure to use only nutritious ingredients that truly feed body and soul, inside and out.

Butternut squash is an exceptional mood-lifting choice, low in fat, full of fiber, and heart-friendly. It’s a complex carbohydrate, high in Calcium and high in Manganese. Just one-cup contains more Potassium than a whole banana! Plus, butternut squash provides an important source of vitamins A, B, C, and E, and loads of antioxidants, offering anti-inflammatory benefits that may reduce the risk of many types of chronic illnesses.

So, go ahead, serve lots of this delicious Roasted Butternut Squash and Onions, tossed over a salad, mixed with brown rice, or along with mashed potatoes, and steamed green beans, broccoli, or baby kale for a nourishing meal that’s simple, healthy, and delicious.


1 1/2 pounds butternut squash, chopped into 3/4-inch cubes
1 large onion, diced into 1/4-inch pieces
1/2 cup water (or more, if needed)
kosher salt, to taste (optional)
ground black pepper, to taste
dash of cayenne pepper or Creole seasoning, to taste (optional)


Preheat oven to 400 degrees.

Place vegetables in a nonstick roasting pan (Scanpan is my favorite), with 1/4 cup water. Add the seasoning and combine gently.

Roast uncovered for 20 minutes, then stir gently, and add another splash of water (1/4 cup or more) if needed. Continue to roast for another 20 minutes, or until very tender.

Remove from oven and serve warm.

Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen

5 thoughts on “Roasted Butternut Squash and Onions

  1. Pingback: Winter Salad with Creamy Balsamic Dressing | Ann Arbor Vegan Kitchen

  2. Pingback: Roasted Red Cabbage Steaks with Red Pepper Tahini Sauce | Ann Arbor Vegan Kitchen

  3. Pingback: Holiday Celebration Salad with Creamy Beet Dressing | Ann Arbor Vegan Kitchen

Leave a Reply