Roasted Butternut Squash & Root Vegetables With Cauliflower Gnocchi Recipe

Recipe By EatingWell

Take cauliflower gnocchi to the next level with these hearty, plant-based meal-prep bowls. Here we double up our roasted butternut squash & root vegetables recipe (see associated recipes) and combine it with white beans, pesto and store-bought cauliflower gnocchi to make a week of healthy meal-prep lunches. You'll have leftover roasted veggies, so plan to use them as easy side dishes for dinner throughout the week or incorporate them into another recipe, like creamy roasted vegetable soup with chicken or the piled-high greek vegetable pitas (see associated recipes).

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35m.total
Roasted Butternut Squash & Root Vegetables With Cauliflower Gnocchi
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ingredients serve

Ingredients for Roasted Butternut Squash & Root Vegetables With Cauliflower Gnocchi Recipe

  • 1.50 cup Butternut Squash
  • 1/2 cup Sliced parsnips
  • 1/4 cup Sliced carrot
  • 1/4 cup Chopped Onion
  • 3/4 tablespoon Olive Oil, Divided
  • 0.13 teaspoon Salt
  • 0.06 teaspoon Ground pepper
  • 0.06 teaspoon Cayenne pepper
  • 1 cup Frozen cauliflower gnocchi
  • 0.06 cup Pesto
Nutrition
value
306
calories per serving
13 g Fat5 g Protein35 g Carbs12 g FiberOther

Current Totals

  • Fat
    13g
  • Protein
    5g
  • Carbs
    35g
  • Fiber
    12g

MacroNutrients

  • Carbs
    35g
  • Protein
    5g
  • Fiber
    12g

Fats

  • Fat
    13g

Vitamins & Minerals

  • Calcium
    110mg
  • Iron
    3mg
  • Vitamin A
    1281mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    150mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    97mg
  • Vitamin E
    3mg
  • Copper
    < 1mcg
  • Magnesium
    89mg
  • Manganese
    < 1mg
  • Phosphorus
    145mg
  • Selenium
    4mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By EatingWell