Roasted Butternut Squash and Celery Root

7 55 152
Ingredients Minutes Calories
Prep Cook Servings
15 min 40 min 4
Roasted Butternut Squash and Celery Root
Health Rating
A delicious fall inspired vegetable side dish!


3 cup Butternut squash (diced)
1 root Celery root, celeriac (diced)
2 tbsp Olive oil
1 clove(s) Garlic (peeled)
1 tsp, ground Thyme, dried (or curry powder)
1/4 tsp Salt
1/4 tsp Black pepper


  1. Preheat oven to 400F and line baking tray with parchment paper. 
  2. In a large bowl, mix olive oil, salt black pepper and thyme (or curry powder) together.
  3. Cut celery root and butternut squash into 1-inch squares.
  4. Add garlic, celery root and butternut squash to bowl and toss with olive oil mixture to coat. 
  5. Spread vegetables onto lined tray and bake for 40 minutes or until vegetables are tender.



Nutrition Facts

Per Portion

Calories 152
Calories from fat 65
Calories from saturated fat 9.1
Total Fat 7.2 g
Saturated Fat 1.0 g
Trans Fat 0.0 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 5.0 g
Cholesterol 0
Sodium 228 mg
Potassium 601 mg
Total Carbohydrate 19.6 g
Dietary Fiber 3.1 g
Sugars 3.5 g
Protein 2.3 g

Dietary servings

Per Portion

Vegetables 3.3

Energy sources



Quick Tips

Enjoy a serving of roasted vegetables alongside chicken, fish or tofu.

Nutritional Highlights

Butternut squash

is a good source of fiber and potassium, it is beneficial for digestion and blood pressure and is great for healthy skin and hair

Celery Root

is rich in antioxidants and is great for digestion