Autumn Harvest Roasted Veggies For Wraps, Sandwiches and More
This is a classic recipe of mine, perfect with butternut squash and other comforting flavors and spices for fall.
I can’t believe I’m only just now posting it here on this website, because I’ve been using and loving this mixture of veggies and seasonings for years. It tastes great on wraps, in sandwiches, or anywhere that you’d really like to use it.
Butternut squash is one of the stars of this recipe, an autumn classic that I enjoy very much. Squash is nutritious and delicious, especially in today’s recipe.
Paprika and cumin give these veggies a nice warming spice, while nutritional yeast adds a rich cheesiness that rounds everything off nicely.
My favorite use of these veggies is to put them in a veggie wrap, but again use them however you like. Use them on a sandwich, as a side dish, or maybe even in a soup? Honestly all of those options would probably be fabulous.
Autumn Veggie Mix
Ingredients
- 1 small butternut squash, 1/2-3/4 inch dice
- 1 medium zucchini, small slices
- 1 medium yellow or white onion thin slices
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp paprika
- 1 tsp cumin
- 2 tbsp nutritional yeast
- 3-4 tbsp olive oil
- salt and pepper to taste
Instructions
- Preheat oven to 425F. After chopping squashes and onion, add to a large rimmed baking sheet. Add garlic powder, onion powder, paprika, cumin, nutritional yeast, oil, salt and pepper to veggies, and toss well (I used my hands). After tossing, spread veggies out in an even layer.
- Bake for 45 minutes or until soft and they have some color, tossing every 15 minutes. Use in wraps, on sandwiches, as a side dish, or however else you'd like to use them.
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Until next time, peace 🙂