Butternut Squash, Zucchini & Broccoli Sheet Pan
If you’re looking for a quick, easy and allergen friendly side for this Thanksgiving, look no further.
Every year, I like to make a sheet pan of vegetables to serve for Thanksgiving. This is a super easy recipe to make when there’s chaos throughout the kitchen. I also have a lot of family and friends with severe dietary restrictions, so this is perfect for them.
I season all of the vegetables differently because I find that it helps add in more flavor. There are also different seasonings that I think pair well with certain vegetables.
Keep in mind that the butternut squash does need to cook longer. I like to get that in the oven ASAP and then work on preparing the broccoli and zucchini while it cooks.
Enjoy!
RECIPE CARD
TIME TO MAKE: ~60 minutes
SERVES: 4-6
INGREDIENTS: BUTTERNUT SQUASH
1 2-3lb butternut squash
1/2 tbsp oregano
1/2 tsp garlic
1/4 tbsp paprika
1/2 tbsp olive oil
Salt & pepper
INGREDIENTS: ZUCCHINI
2 zucchini
1 tbsp basil
1/4 tbsp olive oil
Salt & pepper
INGREDIENTS: BROCCOLI
2 heads of broccoli
1/2 tbsp paprika
1/4 tsp garlic
1/4 tbsp olive oil
Salt & pepper
INSTRUCTIONS
Pre-heat oven to 425F.
In a medium bowl, add diced butternut squash, oregano, garlic, paprika, olive oil, and salt & pepper.
Place the butternut squash on a large baking sheet. Put in oven for 35 minutes.
In a separate bowl, combine diced zucchini with olive oil and basil.
In a third bowl, combine broccoli with paprika, garlic powder, and olive oil.
After the initial baking for the butternut squash, add zucchini and broccoli to the pan. Place in oven for 15 minutes.
Serve!
