Roasted Squash, Carrots and Walnuts Recipe
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, GA
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
vegan
vegetarian
white meat free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1/2 teaspoon ground cinnamon
- 2 teaspoons kosher salt
- 1/4 teaspoon ground nutmeg
- 1/4 cup olive oil
- 1/4 cup packed brown sugar
- 1 cup chopped walnuts
- 1 medium butternut squash (3 pounds) peeled and cubed
- 2 pounds carrots (about 12 medium)
- Carbohydrate 8.35656728365385 g
- Cholesterol 0 mg
- Fat 10.3422680069579 g
- Fiber 1.09453752491107 g
- Protein 3.53736932692308 g
- Saturated Fat 0.743288461835361 g
- Serving Size 1 1 serving (138g)
- Sodium 304.59047692312 mg
- Sugar 7.26202975874277 g
- Trans Fat 0.862970567365918 g
- Calories 132 calories
Directions Preheat oven to 400degrees. 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. Yield: 8 servings. Originally published as Roasted Squash, Carrots & Walnuts in Taste of Home November 2015, p58 Nutritional Facts 1 serving equals 305 calories, 17 g fat (2 g saturated fat), 0 cholesterol, 567 mg sodium, 40 g carbohydrate, 10 g fiber, 5 g protein. Print Add to Recipe Box Email a Friend
