Best 6 Roasted Butternut Squash And Carrots Recipes

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Roasted butternut squash and carrots are a delicious and healthy side dish that can be enjoyed as part of a main meal or as a snack. They are simple to make and can be roasted in the oven or on the grill. The combination of sweet butternut squash and savory carrots creates a flavorful dish that is sure to please everyone at your table. With just a few simple ingredients, you can create a delicious and nutritious side dish that will impress your family and friends.

Here are our top 6 tried and tested recipes!

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

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

ROASTED WINTER VEGETABLES



Roasted Winter Vegetables image

Provided by Ina Garten

Categories     side-dish

Time 55m

Yield 8 servings

Number Of Ingredients 8

1 pound carrots, peeled
1 pound parsnips, peeled
1 large sweet potato, peeled
1 small butternut squash, peeled and seeded (about 2 pounds)
3 tablespoons good olive oil
1 1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
2 tablespoons chopped flat-leaf parsley

Steps:

  • Preheat the oven to 425 degrees F.
  • Cut the carrots, parsnips, sweet potato, and butternut squash in 1 to 1 1/4-inch cubes. All the vegetables will shrink while baking, so don't cut them too small.
  • Place all the cut vegetables in a single layer on 2 baking sheets. Drizzle them with olive oil, salt, and pepper. Toss well. Bake for 25 to 35 minutes, until all the vegetables are tender, turning once with a metal spatula.
  • Sprinkle with parsley, season to taste, and serve hot.

ROASTED SQUASH, CARROTS & WALNUTS



Roasted Squash, Carrots & Walnuts image

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

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

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

Steps:

  • 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 : Calories 305 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 10g fiber), Protein 5g protein.

SPICED CARROTS & BUTTERNUT SQUASH



Spiced Carrots & Butternut Squash image

When I've got a lot going on, my slow cooker is my go-to tool for cooking veggies. I toss in cumin and chili powder to bring out the natural sweetness of carrots and squash. -Courtney Stultz, Columbus, Kansas

Provided by Taste of Home

Categories     Side Dishes

Time 4h15m

Yield 6 servings.

Number Of Ingredients 9

5 large carrots, cut into 1/2-inch pieces (about 3 cups)
2 cups cubed peeled butternut squash (1-inch pieces)
1 tablespoon balsamic vinegar
1 tablespoon olive oil
1 tablespoon honey
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon chili powder

Steps:

  • Place carrots and squash in a 3-qt. slow cooker. In a small bowl, mix remaining ingredients; drizzle over vegetables and toss to coat. Cook, covered, on low 4-5 hours or until vegetables are tender. Gently stir before serving.

Nutrition Facts : Calories 85 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 245mg sodium, Carbohydrate 16g carbohydrate (8g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

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

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.

SEAN'S MOMMY'S ROASTED ROOT VEGETABLES



Sean's Mommy's Roasted Root Vegetables image

I wanted to do something different as a vegetable side dish. It was Thanksgiving, so I got a bunch of root vegetables and roasted them. They were a hit and are now a staple at our holiday table. I cook them during the year sometimes, as well.

Provided by Sean's Mommy

Categories     Side Dish     Vegetables     Sweet Potatoes

Time 1h15m

Yield 10

Number Of Ingredients 8

1 butternut squash - peeled, seeded and cut into 1-inch dice
3 carrots, cut into 1 inch pieces
1 large sweet potato, cut into 1-inch cubes
1 rutabaga, peeled and cut into 1-inch pieces
3 parsnips, peeled and cubed
3 turnips, peeled and cut into 1-inch dice
¼ cup extra virgin olive oil
kosher salt and pepper to taste

Steps:

  • Preheat an oven to 450 degrees F (230 degrees C).
  • Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan.
  • Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.

Nutrition Facts : Calories 210.2 calories, Carbohydrate 38.9 g, Fat 6 g, Fiber 8.1 g, Protein 3.5 g, SaturatedFat 0.9 g, Sodium 121.3 mg, Sugar 11.2 g

Tips:

  • Choose the right squash: Look for butternut squash that is firm, heavy for its size, and has a smooth, unblemished skin. Avoid squash that has any soft spots or bruises.
  • Cut the squash correctly: To cut the butternut squash, first cut it in half lengthwise. Then, scoop out the seeds and stringy pulp from the center of each half.
  • Roast the squash and carrots at a high temperature: This will help to caramelize the vegetables and bring out their natural sweetness.
  • Use a variety of spices: To add flavor to the roasted squash and carrots, use a variety of spices such as salt, pepper, garlic powder, onion powder, cumin, and paprika.
  • Don't overcrowd the pan: When roasting the squash and carrots, make sure to spread them out in a single layer on the baking sheet. This will help them to roast evenly.
  • Roast the vegetables until they are tender: The squash and carrots are done roasting when they are tender when pierced with a fork.

Conclusion:

Roasted butternut squash and carrots is a simple but delicious side dish that is perfect for any occasion. The squash and carrots are roasted until they are tender and caramelized, and the spices add a delicious flavor. This dish is also a great way to get your daily dose of vegetables.

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