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Roasted Squash, Carrots & Walnuts

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, Georgia
  • Total Time
    Prep: 15 min. Bake: 35 min.
  • Makes
    8 servings


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

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  • Katy's mom
    Nov 13, 2020

    This is good and very easy if you use squash that's already cleaned and cubed. I did tweak the proportions by using more squash (it was a big package) and fewer carrots. I used half butter instead of all olive oil, less salt, and replaced half of the brown sugar with real maple syrup. If I make it again, I would add some tart apple slices to brighten up the flavors a little.

  • smeisner
    Aug 8, 2020

    Easy and tasty! Since I’m making this in the summer I added about half a cup of sweet, fresh cherries and left out the nutmeg, which I don’t like. I made half the recipe since we had half the squash (already cut up by Giant).

  • Gramma Amy
    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!

  • deb9962
    Sep 13, 2016

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

  • delowenstein
    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

  • creativedolan
    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!!