Roasted Squash Medley with Orange & Lemon Zest

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4 servings


  • 1 acorn squash*

  • 1 honey bear squash*

  • 1 butternut squash*

  • 2 baby red potatoes

  • 2 baby red onion

  • 2 baby yellow onion

  • 2 lemon zested and freshly juiced

  • 1 orange zested and freshly juiced

  • olive or coconut oil

  • Himalayan salt & pepper

    * I had those kind of squashes in my fridge, you can use any kind you want


Preheat the oven to 400F.

Wash the exterior of the vegetables and fruits; cut them in cubes.

Take out their skin and cut the onions in two.

Place everything on the tray.

Spray them with the olive oil or even coconut oil. Normally I try to skip the olive oil to save calories, but the olive oil is what makes them crispy.

Pour the lemon and orange juice on them and zest the lemons and orange all over.

Add some salt and pepper

Bake them until they are soft all the way throughand golden. You can check with a fork..


You can use this method with any kind of vegetables.

Buy your products fresh; organic makes it even better; and COOK WITH LOVE!!!