Save Recipe Print
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
8 servings
Level:
Easy
Total:
1 hr
Prep:
15 min
Cook:
45 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

Preheat the oven to 375 degrees F.

In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper and salt. Put the squash on a sheet tray and put in the oven. Roast the squash until very soft, about 30 minutes.

Toss the haricots verts with olive oil, crushed red pepper and salt. Put on a sheet tray and roast in the oven for 15 to 17 minutes. Repeat this process with the mushrooms and roast for 12 to 14 minutes.

Place the pepitas on a sheet tray and roast for 7 to 8 minutes.

When all the veggies are roasted, combine all them. Garnish with the toasted pepitas and chives.

My Private Notes

Add a Note
Get the Recipe

Buffalo Chicken Enchiladas

Rotisserie chicken is the time-saving secret to this mashup of favorites.

IDEAS YOU'LL LOVE

Mushroom Risotto with Peas

Recipe courtesy of Giada De Laurentiis

Sunny's Roasted Fingerlings and Mushrooms with a Mustard Cream Sauce

Recipe courtesy of Sunny Anderson

Butternut Squash Pilaf

Burgundy Mushrooms

Recipe courtesy of Ree Drummond

Burgundy Mushrooms

Recipe courtesy of Ree Drummond

Mushroom Pilaf

Recipe courtesy of Ree Drummond

Spiced Squash With Yogurt Dressing

Recipe courtesy of Food Network Kitchen

Mushroom-Spinach Baked Eggs

Recipe courtesy of Food Network Kitchen

Creamy Mushroom Crepe Filling

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Latest Stories