A delicious combination of butternut squash and other veggies, enhanced with honey and spices! A great Meatless Monday option. Serve with rice or noodles.

Gallery

Recipe Summary

prep:
30 mins
cook:
30 mins
additional:
5 mins
total:
1 hr 5 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil. Oil lightly.

    Advertisement
  • Combine garbanzo beans, sweet potatoes, butternut squash, mushrooms, zucchini, yellow squash, onion, and carrot in a large bowl; mix well. Add olive oil and garlic and continue to mix. Add honey, oregano, and pepper. Continue to mix until well coated.

  • Bake in the preheated oven, stirring occasionally, until tender, 30 to 35 minutes. Let cool for 3 to 5 minutes before serving.

Cook's Notes:

Prep time will vary greatly. I recommend using precut veggies available in your local grocery store. For example, I found fresh-cut sweet potato and butternut squash, which drastically reduced my prep time to about 15 minutes. It may be more expensive, but the time saved is totally worth it!

Feel free to add additional spices. Rosemary would be fantastic!

Nutrition Facts

294 calories; protein 8.2g; carbohydrates 51.4g; fat 8.3g; sodium 263.6mg. Full Nutrition
Advertisement

Reviews (5)

Read More Reviews

Most helpful positive review

Rating: 5 stars
11/28/2018
I made this as written only subbed fresh oregano for dried. It was delicious and filling. The only thing I would do next time is add another cup of sliced mushrooms. Will definitely make again Read More

Most helpful critical review

Rating: 2 stars
07/21/2019
Two stars because: (1) the 30-minute prep time seems a bit optimistic. I'm an experienced cook and have done my share of peeling/chopping and it seemed to take more than 30 minutes. I got two yellow squash in my "Imperfect Produce" box. I had never used yellow squash before so wasn't sure if they would be small or medium. I used one for this recipe. I also didn't know if it was standard practice to peel yellow squash and the recipe directions were silent so I simply scrubbed the squash and sliced it. I didn't have a zucchini in my Imperfect Produce box but had a cuke which appeared to be an English cuke so used that instead. I had bought a butternut squash--never used one before. I only used the neck part of the squash. I pared that--it was difficult because the shell was hard and thicker than cukes carrots etc. I planned to use the bottom of the squash also but it was so hard to cut in half that I decided to just roast as is another time. The ease of preparation (or lack thereof) is definitely a consideration when I rate a recipe and was a factor in this one. (2) I was disappointed in the taste--bland and indistinct probably because there are too many competing veggies in this. Even if this had an easy prep I would still give it two stars. It's something I won't make again. Years ago I had saved a recipe from Parade magazine (part of Sunday paper). It was Roasted Sweet Potatoes and Onions in Jean Carper's EatSmart column (and is on allrecipes) Read More
5 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
11/28/2018
I made this as written only subbed fresh oregano for dried. It was delicious and filling. The only thing I would do next time is add another cup of sliced mushrooms. Will definitely make again Read More
Rating: 5 stars
11/24/2018
I made it for Thanksgiving and it was delicious. I left out the garbanzo beans and mushrooms because some of my family don't care for those ingredients. It was very easy to put together. Read More
Rating: 2 stars
07/21/2019
Two stars because: (1) the 30-minute prep time seems a bit optimistic. I'm an experienced cook and have done my share of peeling/chopping and it seemed to take more than 30 minutes. I got two yellow squash in my "Imperfect Produce" box. I had never used yellow squash before so wasn't sure if they would be small or medium. I used one for this recipe. I also didn't know if it was standard practice to peel yellow squash and the recipe directions were silent so I simply scrubbed the squash and sliced it. I didn't have a zucchini in my Imperfect Produce box but had a cuke which appeared to be an English cuke so used that instead. I had bought a butternut squash--never used one before. I only used the neck part of the squash. I pared that--it was difficult because the shell was hard and thicker than cukes carrots etc. I planned to use the bottom of the squash also but it was so hard to cut in half that I decided to just roast as is another time. The ease of preparation (or lack thereof) is definitely a consideration when I rate a recipe and was a factor in this one. (2) I was disappointed in the taste--bland and indistinct probably because there are too many competing veggies in this. Even if this had an easy prep I would still give it two stars. It's something I won't make again. Years ago I had saved a recipe from Parade magazine (part of Sunday paper). It was Roasted Sweet Potatoes and Onions in Jean Carper's EatSmart column (and is on allrecipes) Read More
Advertisement
Rating: 5 stars
11/26/2018
We loved this recipe. I prepared exactly as written. This will be a regular. Read More
Rating: 3 stars
11/24/2018
I followed the recipe and it was just ok. I feel like some different spices could do a lot for this but I won t be making this again. Read More
Advertisement