Roasted Squash, Carrots & Walnuts Recipe
Roasted Squash, Carrots & Walnuts Recipe photo by Taste of Home
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Roasted Squash, Carrots & Walnuts Recipe

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After the turkey’s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. —Lily Julow, Lawrenceville, GA
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min.
MAKES: 8 servings


  • 2 pounds carrots (about 12 medium)
  • 1 medium butternut squash (3 pounds), peeled and cubed
  • 1/4 cup packed brown sugar
  • 1/4 cup olive oil
  • 2 teaspoons kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup chopped walnuts

Nutritional Facts

1 serving: 305 calories, 17g fat (2g saturated fat), 0 cholesterol, 567mg sodium, 40g carbohydrate (17g sugars, 10g fiber), 5g protein.


  1. Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise.
  2. In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally.
  3. Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender. Yield: 8 servings.
Originally published as Roasted Squash, Carrots & Walnuts in Taste of Home November 2015, p58

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deb9962 User ID: 6353234 254075
Reviewed Sep. 13, 2016

"Oh my gosh was this a tasty side dish!!! It got rave reviews from the hubby!!"

delowenstein User ID: 3766053 238587
Reviewed Dec. 2, 2015

"This recipe was a very tasty side dish! Since I didn't have a regular butternut squash, I used a 12-oz. package of frozen cooked butternut squash which I cooked in my microwave oven per instructions on the package.

I used 1/2 lb. baby carrots, cut in cross-wise pieces after halving them. I used the same amount of packed brown sugar, olive oil and I just used 1 tsp. kosher salt. I kept the same amount of cinnamon and nutmeg. I'd mixed the squash and carrots together and baked at 400o F. in a square 8" baking pan, sprayed with non-stick cooking spray for 30 minutes, then topped with the 1 cup chopped walnuts and baked 10 minutes longer.
This recipe is definitely a keeper! Thank you, Lily Julow, for sharing your recipe with Taste of Home!

creativedolan User ID: 4465854 235215
Reviewed Oct. 19, 2015

"Made this on a whim this weekend. Paired it with a roasted chicken, and I got rave reviews from my guests about it! It was the perfect side with the savory chicken and stuffing!! Will definitely make again for our Thanksgiving feast! The only thing I changed was that I added a little less sugar and a little less nutmeg. it still was phenomenal!!"

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