Roasted Butternut Squash And Carrots. Recipe

Name: Roasted Butternut Squash And Carrots.
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Spray baking dish with Pam.
2
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.
3
Transfer mixture to prepared baking dish. .
4
DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
5
Preheat oven to 375u00b0F Cover squash mixture with foil. Bake covered 40 minutes. Uncover; add zucchini bake until all vegetables are tender, about 20 minutes longer.
6
I you can find coloured carrots or add your choice of parsnip of other winter squash.

1053

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups peeled butternut squash, 2 cups cubed carrots, 2 tablespoons butter, 1/3 cup pure maple syrup, and more.

Yes, Roasted Butternut Squash And Carrots. falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Roasted Butternut Squash And Carrots.

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