Photo of Roasted autumn vegetable toss by WW

Roasted autumn vegetable toss

Points® value
Total Time
45 min
15 min
30 min
Roasting is one of our favourite fat-free cooking techniques and is a great way to intensify the flavour and sweetness of vegetables. In this recipe, onions, carrots, squash, and garlic are roasted until they're nicely browned and tender, which takes 30 minutes of hands-off cook time. The roasted veggies are nicely complemented by egg noodles that are tossed in a sauce made of sour cream, vegetable broth, ground cinnamon and ginger, and a touch of red pepper flakes for a little heat. The noodles and veggies are all topped off with some fresh parsley for color and brightness just before serving.



1 medium, coarsely chopped


3 medium, sliced 1/4-inch thick

Butternut squash

1¼ pound(s), or winter squash, peeled and cubed

Cooking spray

1 spray(s)

Table salt

tsp(s), or to taste


12 clove(s), large, in form of 1 small head, sliced in half and wrapped in foil

Uncooked egg noodles

12 oz

Reduced-fat sour cream

½ cup(s)

Vegetable broth

1 cup(s)

Ground cinnamon

¼ tsp(s)

Ground ginger

½ tsp(s)

Red pepper flakes

¼ tsp(s)

Table salt

tsp(s), or to taste

Black pepper

tsp(s), or to taste

Fresh parsley

1 tbsp(s), chopped


  1. Preheat oven to 450°C (176°F). Spray a large baking sheet with cooking spray and place onions, carrots and squash on it. Lightly spray vegetables with cooking spray and sprinkle with salt. Roast vegetables and garlic until browned and tender, about 30 minutes.
  2. Meanwhile, prepare noodles according to package directions, reserving 1/2 cup of the cooking water.
  3. In a large saucepan, stir together sour cream, broth, cinnamon, ginger, cayenne and reserved cooking water.
  4. When vegetables are done, remove garlic from the foil and squeeze the flesh out of the skin into a small bowl. Mash garlic and whisk into sauce.
  5. Stir in roasted vegetables. Bring to a simmer and cook for 5 minutes.
  6. In a large bowl, gently toss noodles with sauce. Season to taste, sprinkle with parsley and serve immediately.