Herb-Roasted Squash and Sunchokes Recipe | Vegetarian Times Skip to main content

Herb-Roasted Squash and Sunchokes

When roasted, sun chokes (Jerusalem artichokes) turn soft and starchy and have an earthy taste that pairs well with sweet butternut squash.



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.