Best 4 Roasted Squash Carrots Walnuts Recipes

Indulge in a symphony of flavors with our delectable Roasted Squash, Carrots, and Walnuts recipe. This vibrant dish showcases the natural sweetness of roasted butternut squash and carrots, complemented by the nutty crunch of toasted walnuts. Drizzled with a tangy balsamic glaze, this medley of roasted vegetables is a feast for both the eyes and the palate.

But that's not all! This article also features a collection of equally mouthwatering recipes that are sure to tantalize your taste buds. Discover the creamy richness of Butternut Squash Soup, a velvety puree that captures the essence of fall flavors. Experience the hearty goodness of Roasted Chicken with Butternut Squash, where tender chicken mingles with roasted squash and aromatic herbs. For a satisfying vegetarian option, try the Butternut Squash and Chickpea Curry, a flavorful fusion of Indian spices and wholesome ingredients. And to satisfy your sweet cravings, indulge in the delectable Butternut Squash Bread, a moist and tender loaf infused with warm spices and the natural sweetness of butternut squash.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BUTTERNUT SQUASH AND CARROTS.

Roasted Butternut Squash and Carrots. image

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

Ingredients

2 cups peeled butternut squash
2 cups cubed carrots
2 tablespoons butter
1/3 cup pure maple syrup
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup pistachios, chopped
2 zucchini, chopped

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

SQUASH & CARROT SAUTE

Squash & Carrot Saute image

This bright and cheerful dish offers a delightful new way to prepare summer squash and carrots. -Sarah Gamboa, Holland, Michigan

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 5 servings.

Number Of Ingredients 7

Ingredients

2 medium carrots, sliced
4-1/2 teaspoons olive oil
2 yellow summer squash, sliced
1 medium onion, chopped
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 72 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 138mg sodium, Carbohydrate 8g carbohydrate (5g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

BALSAMIC HERB SHEET PAN ROASTED VEGETABLES

Balsamic Herb Sheet Pan Roasted Vegetables image

Gorgeous balsamic herb sheet pan roasted vegetables tossed with fresh thyme, rosemary, olive oil and tangy balsamic vinegar. This easy roasted vegetable recipe includes tender butternut squash, carrots, brussels sprouts and red onion for a colorful and delicious, healthy side dish.

Provided by Monique of AmbitiousKitchen.com

Categories Dairy Free Gluten Free Grain Free Nut Free Paleo Paleo Friendly Side Dish Vegan Vegetarian

Time 50m

Number Of Ingredients 10

Ingredients

3 tablespoon olive oil
3 tablespoons balsamic vinegar
½ teaspoon garlic powder
1 teaspoon fresh thyme (or sub ½ teaspoon dried thyme)
1 teaspoon fresh chopped rosemary (or sub ½ teaspoon dried rosemary)
Freshly ground salt and pepper
3 cups cubed butternut squash
8 ounces brussels sprouts, cut in half and outer yellow leaves removed
4-5 medium carrots, halved and cut into 2 inch chunks
½ large red onion, cut into large wedges or chunks

Steps:

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper, or line two small baking sheet with parchment paper.
In a medium bowl, whisk together olive oil, balsamic vinegar, garlic powder, thyme, rosemary and salt and pepper. Set aside.
Add butternut squash, brussels sprouts, carrot chunks and red onion to the sheet pan. Pour the balsamic herb mixture over the top and gently toss to coat all of the veggies. Spread in an even layer.
Roast for 35-45 minutes, flipping veggies halfway through. Vegetables are done when squash is fork tender. Serve with chicken, fish, over quinoa, brown rice or as is for a festive holiday side dish. Serves 6.

Nutrition Facts : ServingSize 1 serving (based on 6), Calories 133 kcal, Fat 6.9 g, SaturatedFat 0.9 g, Carbohydrate 17.4 g, Fiber 4.4 g, Sugar 4.3 g, Protein 2.6 g

ROASTED SQUASH, PARSNIPS & CARROTS

Roasted Squash, Parsnips & Carrots image

After a trip to the farmers' market this fall I was looking for a simple way to enjoy some of the season's best vegetables. This combination fit the bill. The sugar in the rice wine vinegar really helps with the carmelization of the dish and adds a pleasing tang to this side dish.

Provided by justcallmetoni

Categories Vegetable

Time 45m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 cup carrot
1 cup parsnip
2 cups butternut squash
1 tablespoon Splenda sugar substitute or 1 tablespoon sugar
3 tablespoons rice wine vinegar

Steps:

Preheat oven to 375 degrees.
Peel and cut carrots, squash and parsnips into fingers 1/4 inch square and about 2 inches long.
Toss vegetables together and place in a small roasting pan or gratin dish.
Sprinkle with Splenda or sugar and vinegar.
Bake for 15 minutes, then stir the vegetables.
Bake an additional 15 minutes or until tender.

Tips:

Choose the right squash. For this recipe, a firm winter squash like butternut, acorn, or kabocha is best. Avoid softer summer squash like zucchini or yellow squash, as they will not hold up well in the roasting process.
Roast the vegetables at a high temperature. This will help to caramelize the squash and carrots and give them a slightly crispy exterior.
Use a variety of spices. The spices in this recipe can be adjusted to your taste. For a sweeter dish, add more cinnamon and nutmeg. For a more savory dish, add more cumin and paprika.
Don't overcrowd the pan. When roasting the vegetables, make sure to spread them out in a single layer on the pan. This will allow them to roast evenly.
Roast until tender. The squash and carrots should be tender when pierced with a fork. If they are not cooked through, continue roasting for a few more minutes.
Serve immediately. This dish is best served warm, right out of the oven. You can garnish it with fresh herbs like parsley or cilantro.

Conclusion:

Roasted squash and carrots with walnuts is a simple but delicious dish that is perfect for a weeknight meal. It is also a great way to use up leftover squash and carrots. The roasted vegetables are sweet and savory, and the walnuts add a nice crunchy texture. This dish can be served as a side dish or a main course. It is also a great addition to a salad or grain bowl.