Roasted Cinnamon Ginger Squash and Carrots
Sweet butternut squash cubes and carrots roasted with warming cinnamon and ground ginger. A cozy, low-effort side dish that pairs beautifully with your choice of lean protein.
Prep
10 min
Cook
20 min
Total
30 min
Makes
1 serving
Created together. Shared with you.
Made by June + Lila
June created this recipe with Lila and shared it with the perimenopause community.
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Everyday strength
Support the basics consistently
A nourishing meal supports the protein, energy and overall nutrition that help you keep showing up for daily movement.
Notice: energy for movement
Well-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Digestive comfort
A portion that works for you
Fiber and plants can support digestion, but more is not always better overnight. Start with a comfortable portion and build gradually.
Notice: comfort + portion
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
20 min
Total
30 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Large skillet · Sheet pan · Mixing bowl · Knife and cutting board
Time saver
Storage: Store any leftovers in an airtight glass container in the refrigerator for up to 4 days. Reheat in a dry skillet over medium heat to bring back the roasted texture.
Do these three things first
- 1Preheat your oven to 400°F (204°C) and line a small baking sheet with parchment…
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
Ingredients
Cook along
Instructions
0 of 8 steps complete
Next: Preheat your oven to 400°F (204°C) and…
- 01
Preheat your oven to 400°F (204°C) and…
Preheat your oven to 400°F (204°C) and line a small baking sheet with parchment paper to prevent sticking.
Tap card to mark done - 02
Slice the carrot into 1/2-inch (1
Slice the carrot into 1/2-inch (1.2cm) thick rounds so they cook at the same rate as the squash.
Tap card to mark done - 03
Combine the butternut squash cubes and sliced…
In a mixing bowl, combine the butternut squash cubes and sliced carrot rounds.
Tap card to mark done - 04
Drizzle the olive oil over the vegetables
Drizzle the olive oil over the vegetables, then sprinkle the ground cinnamon, ground ginger, and salt evenly over the top.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done - 05
Toss everything thoroughly with a spoon or…
Toss everything thoroughly with a spoon or your hands until each piece is lightly coated with oil and spices.
Look for: each piece is lightly coated with oil and spices
Tap card to mark done - 06
Spread the vegetables in a single
Spread the vegetables in a single, even layer on the prepared baking sheet, ensuring they do not crowd each other so they roast instead of steam.
Tap card to mark done - 07
Roast in the preheated oven for 20…
Roast in the preheated oven for 20 minutes, flipping them halfway through, until they are fork-tender and show slightly browned, caramelized edges.
Look for: they are fork-tender and show slightly browned, caramelized edges
Tap card to mark done - 08
Transfer to a plate and serve warm…
Transfer to a plate and serve warm alongside your preferred lean protein.
Ready when: everything is assembled and ready to enjoy
Tap card to mark done
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