Roasted Autumn Vegetable Toss

Total Time
45 min
15 min
30 min
Roasting, a fat free cooking technique, is a great way to intensify the flavor and sweetness of vegetables


uncooked onion(s)

1 medium, coarsely chopped

uncooked carrot(s)

3 medium, sliced 1/4-inch thick

uncooked butternut squash

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

cooking spray

1 spray(s)

table salt

tsp, or to taste

garlic clove(s)

12 medium clove(s), about 1 small head, sliced in half, wrapped in foil

uncooked egg noodles

12 oz

reduced-fat sour cream

½ cup(s)

fat free vegetable broth

1 cup(s)

ground cinnamon

¼ tsp

ground ginger

½ tsp

red pepper flakes

¼ tsp

table salt

tsp, or to taste

black pepper

tsp, or to taste

fresh parsley

1 Tbsp, chopped


  1. Preheat oven to 450°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.

A happier, healthier you starts here