ROASTED BUTTERNUT SQUASH AND CARROTS.
Roasted goodnes of fall harvest, Use your favourite ingredients. Cut your vegetables in 1'2 in cubes.
Provided by Sageca
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Spray baking dish with Pam.
- Combine butternut squash and carrots in large bowl. Melt butter in small saucepan over medium heat. Whisk in maple syrup, garlic,rosemary, salad pepper ane pistacchio. Add to squash mixture and toss to coat.
- Transfer mixture to prepared baking dish. .
- DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
- Preheat oven to 375°F Cover squash mixture with foil. Bake covered 40 minutes. Uncover; add zucchini bake until all vegetables are tender, about 20 minutes longer.
- I you can find coloured carrots or add your choice of parsnip of other winter squash.
Nutrition Facts : Calories 160.1, Fat 6.6, SaturatedFat 2.8, Cholesterol 10.2, Sodium 460.3, Carbohydrate 25.2, Fiber 3.4, Sugar 15.7, Protein 2.8
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Zaib Bdj
z-b@hotmail.comI can't wait to make this dish again. It's definitely going to be a regular in my meal rotation.
Nida Fareed
n-f69@hotmail.comThis dish is perfect for a fall dinner party. It's easy to make and always a crowd-pleaser.
Brycen Bailey
bbailey41@yahoo.comI'm not a vegetarian, but I really enjoyed this dish. It's a great way to get a healthy and delicious meal without meat.
Saeed Afraid
saeed.a36@hotmail.frThis dish is a great way to get kids to eat their vegetables. My kids loved the roasted carrots and butternut squash.
Evagelos Varonos
v.evagelos@hotmail.comI'm not a fan of maple syrup, so I used honey instead. The dish still turned out great.
Hash Lyrical
hash.l40@yahoo.comI added a bit of rosemary to the roasted vegetables, and it really enhanced the flavor. I highly recommend trying this variation.
Ashley Holmes
ashley.h@yahoo.comThis recipe is a great way to use up leftover butternut squash. I always have some leftover after making soup, and this is a great way to use it up.
Becky Brynjolfsson
bb@gmail.comI'm always looking for new ways to cook butternut squash, and this recipe is definitely a keeper. It's so easy to make and the results are always delicious.
anime_ goth girl
girla@yahoo.comI made this dish for a potluck, and it was a huge hit. Everyone loved the flavors and the roasted vegetables.
Mike Bullari
b@hotmail.comThis is a healthy and delicious way to get your daily dose of vegetables.
Jallal Mughal
jm@hotmail.comI love the simplicity of this dish. It's just a few basic ingredients, but the flavors come together beautifully.
Kaylin Goroll
goroll-k@aol.comThis is a great side dish for any fall meal. It's easy to make and always a crowd-pleaser.
KULJEET KAUR
kaurk35@gmail.comI'm not a huge fan of carrots, but I really enjoyed them in this dish. The roasting process brought out their sweetness and made them very flavorful.
Ahmadh Ahmadh
a_a30@hotmail.co.ukThis was my first time roasting butternut squash, and I was very pleased with the results. The squash was sweet and tender, and the carrots added a nice crunch.
Eddie
eddie@hotmail.comI used a different type of squash, but the recipe still turned out great. I think this recipe is very versatile and can be adapted to different tastes and preferences.
N Ja
ja@hotmail.comI followed the recipe exactly, and my dish turned out perfectly. The vegetables were tender and flavorful, and the sauce was creamy and rich.
Jayden Adams
a_jayden@hotmail.comI've made this recipe several times now, and it's always a hit with my family and friends. It's so easy to make, and the results are always delicious.
Merle Howard
merle10@gmail.comThis dish was an absolute delight! The carrots and butternut squash roasted perfectly, and the combination of flavors was divine. I especially loved the crispy edges on the vegetables.