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Herb-Roasted Squash and Jerusalem Artichokes

When roasted, Jerusalem artichokes (aka sunchokes) turn soft and starchy and have an earthy taste that pairs well with sweet butternut squash. In this recipe, Jerusalem artichokes are cooked with the skin on for extra flavor and texture.



Ingredient Line: 
1 lb. butternut squash, peeled and cut into bite-size pieces (2 cups)
Ingredient Line: 
1 lb. small Jerusalem artichokes, unpeeled and scrubbed
Ingredient Line: 
1 medium red onion, trimmed and cut into wedges
Ingredient Line: 
1 ½ Tbs. garlic oil
Ingredient Line: 
1 Tbs. minced fresh rosemary
Ingredient Line: 
1 Tbs. minced fresh thyme


Preheat oven to 425ºF. Toss together all ingredients in large bowl. Season with salt and pepper, if desired, and spread on baking sheet. Roast 1 hour, or until vegetables are soft and golden, turning several times with spatula.

Nutrition Information: 

3 g
Total Fat: 
5 g
Saturated Fat: 
<1 g
29 g
0 mg
8 mg
4 g
13 g
Serves 4

Comments on this Recipe

I sure hope this recipe tastes better than it looks! When I read the title of the email, I was looking forward to a rich, delicious fall recipe. Well, I must have been projecting! The photo is horrible! That is so UN-appetizing. 3 knarly whole jeruselum artichokes thrown in a baking pan with TEN little pieces of butternut squash and a splattering of red onions. Wouldn't have been my first choice of prep for these ingredients. Like the encouragement to try the chokes.

I made this recipe last night and it was a hit. The adjustments I made were at least 2 to 1 ratio for the squash and artichokes, in place of fresh herbs I used a little dried thyme and basil and after about 45 minutes I cut the artichokes in half. This recipe is super easy and very yummy.