Name: Roasted Squash and Carrots
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: 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 -

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Roasted Squash and Carrots

1. 2 pounds carrots (about 12 medium), peeled -

2. 1 medium butternut squash (3 pounds), peeled and cubed -

3. 1/4 cup packed brown sugar -

4. 1/4 cup olive oil -

5. 2 teaspoons kosher salt -

6. 1/2 teaspoon ground cinnamon -

7. 1/4 teaspoon ground nutmeg -

8. 1 cup chopped walnuts -

How to cook deliciously - Roasted Squash and Carrots

1. Stage

Preheat the oven to 400°F. Peel the carrots, then cut them in half lengthwise and crosswise.

2. Stage

Peel the butternut squash and cut it into cubes.

3. Stage

In a large bowl, toss the squash and carrots with the brown sugar, olive oil, salt, cinnamon and nutmeg until all the vegetables are evenly coated.

4. Stage

Transfer the vegetables to two greased, foil-lined 15x10x1-inch baking pans, spreading them out in a single layer to ensure even roasting. Roast the vegetables for 30 minutes, stirring them occasionally to promote even cooking and browning.

5. Stage

After 30 minutes, sprinkle the chopped walnuts evenly over the vegetables, then roast the pan for 5 to 10 minutes longer, or until the vegetables are tender when pierced with a fork.