The Leftover Veggie Bake


A few days ago I made a stir-fry with fresh broccoli florets and had a few cups of extra broccoli leftover. I also had some baby carrots left over from my five-year-old daughter’s dinner (she’s decided she can no longer eat carrots because they’re too hard on her teeth…). I also happened to have a bag of pre-cut butternut squash (they’re affordable and if I can have someone else doing my job for me, all the better!) plus I almost always have an onion or two on hand. So I chopped up an onion, the broccoli florets and the carrots, threw them in a baking pan together with the butternut squash, put it in the oven for about an hour and let them caramelize with one another. The result? Sweet deliciousness, or delicious sweetness…however you want to call it.


1- 1 lb. package pre-cut butternut squash
1 medium onion
A few cups of any leftover fresh veggies, chopped (broccoli, cauliflower, peppers, zucchini, carrots, eggplant, squash, etc.)
3 tbsp canola oil
1 cup Teriyaki sauce
Salt to taste


Preheat oven to 30 degrees. Spray 9″ by 13″ baking pan with cooking spray. Add 2 tbsp oil, make sure the pan is coated evenly (use a brush if you need to).

Add vegetables to pan. Pour over the Teriyaki sauce and add a little salt. Drizzle the remaining 1 tbsp of oil on top.

Bake for one hour, or longer if some of the veggies are not soft enough. (Make sure to stir every 20 minutes or so).

This side dish goes well with tangy dishes like salmon with lemon or a leafy greens salad with vinaigrette to balance out the sweet/salty flavor of this dish.


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