Roasted Autumn Vegetables with Squash Puree

Indulge in a vibrant autumn delight with our Roasted Autumn Vegetables. Tender carrots, turnips, and Romano beans blend harmoniously atop a velvety bed of nutmeg-infused squash puree. A burst of flavors and colors that will satisfy your senses and nourish your body.

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1 BunchCarrots
1 BunchTurnips
Half ClamshellRomano Beans
2Garlic Cloves
1 PinchNutmeg
To tasteSalt & Pepper

Yield: 2 servings


  • Preheat your oven to 350°F. Wash the carrots, turnips, squash, and Romano beans. Set aside.
  • Quarter the squash, remove and discard the pumpkin seeds. On a baking sheet, place the squash pieces and drizzle with olive oil. Season with salt and pepper. Roast for 20 minutes or until tender. Set aside and let cool.
  • Toss the carrots and halved turnips in olive oil, minced garlic, salt, and pepper. Roast in the oven until tender.
  • Once the squash has cooled, peel off the skin and place in a blender. Puree until smooth. If needed, add a bit of water to achieve the desired consistency. Season with a pinch of salt, pepper, and nutmeg.
  • Cut the Romano beans into bite-sized pieces and sauté them in a pan with a bit of olive oil over medium heat until tender.
  • To assemble, spread the squash puree on a serving plate. Arrange the roasted carrots, turnips, and sautéed Romano beans on top of the puree, creating a colorful and appetizing display.