Roasted Butternut Squash and Carrots.
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"Roasted goodnes of fall harvest, Use your favourite ingredients. Cut your vegetables in 1'2 in cubes."
photo by Sageca
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- Ready In:
- 1hr 30mins
- Ingredients:
- 10
- Serves:
-
6
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
directions
- 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.
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Reviews
-
Very good recipe and easy to add or change up seasonings. Rating 5 stars on original recipe oven temp and roasting time were spot on for me. I did sub fresh sage for rosemary and chopped walnuts for pistachios but everything else remained the same. Delicious, thank you for sharing!
RECIPE SUBMITTED BY
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Sageca
Canada
I love to cook, read recipe books and food magazines,spend time in kitchen stores, grocery stores, gourmet shops, learning new cooking techniques, trying new kitchen gadgets,tasting exotic foods,enjoying a wonderful meal. I've always had a herb garden; now I have containers on my patio with my must have herbs. It seems, everything tastes better with fresh herbs!
