Herb-Roasted Squash and Sunchokes Recipe - Vegetarian Times

Herb-Roasted Squash and Sunchokes

Herb-Roasted Squash and Jerusalem Artichokes

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

  • 4Servings


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

  • Calories: 164
  • Carbohydrate Content: 29 g
  • Fat Content: 5 g
  • Fiber Content: 4 g
  • Protein Content: 3 g
  • Saturated Fat Content: 0.5 g
  • Sodium Content: 8 mg
  • Sugar Content: 13 g