Roasted Squash, Carrots & Walnuts
Total TimePrep: 15 min. Bake: 35 min.
- 2 pounds carrots (about 12 medium), peeled
- 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
- Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise.
- 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.
- Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.
Nutrition Facts1 serving: 305 calories, 17g fat (2g saturated fat), 0 cholesterol, 567mg sodium, 40g carbohydrate (17g sugars, 10g fiber), 5g protein.
Dec 26, 2016
This recipe was wonderful served with our Christmas beef tenderloin meal.... the hint of spice and sweetness was just right, and even the young grandkids enjoyed this veggie. I will definitely make these again!
Sep 13, 2016
Oh my gosh was this a tasty side dish!!! It got rave reviews from the hubby!!
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!delowenstein
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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