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Roasted butternut squash and haricot vert with mushrooms

Roasting vegetables is my favorite way to make SUPER simple and fast veggies that I can add to every meal. They go great as a side dish, make perfect salad toppings - or if you're like me, are perfect right out of the oven and into my mouth.

Course Main Course, Salad, Side Dish
Keyword butternut squash, easy and healthy meal, green beans, haricot vert, mushrooms, roasted vegetables, vegetables
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings

Ingredients

  • 1 package Haricot vert or any green beans
  • 1 package Mushrooms, chopped any kind will do
  • 1 small Butternut squash pre-chopped is also fine
  • 4 tbsp Olive oil
  • 1 half Yellow onion
  • 4 cloves Garlic
  • 2 tbsp Cinnamon
  • 2 tbsp Brown sugar
  • 4 tbsp Garlic powder
  • 2 tsp Thyme
  • 4 tbsp Trader Joe's 21 Spice Seasoning or any all-purpose spice blend you like
  • Salt and pepper to taste

Instructions

  1. Toss together haricot vert and mushrooms on a sheet pan.

  2. Season liberally with garlic powder, thyme, all-purpose spice blend, salt and pepper. Start with 2 tbsp of each (and 1 tsp thyme)  and adjust to personal preference.

  3. Coat with 2 tbsp olive oil, and set aside.

  4. Put butternut squash in a medium size bowl and sprinkle with cinnamon, brown sugar, 2 tbsp garlic powder and all-purpose spice blend, 1 tsp thyme, with salt and pepper to taste.

  5. Chop the onion and garlic cloves and add to butternut squash.

  6. Toss butternut squash with remaining olive oil, and then add to other half of the sheet pan that holds the green beans and mushrooms.

  7. Roast the pan at 350 degree F for 20 minutes, or until the squash is soft.

  8. Pull from oven, eat and enjoy!