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Roasted Squash, Carrots & 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, Georgia TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:8 servings
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
Directions
1. Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise.
2. 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.
3. Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender. Yield: 8 servings.
Roasted Squash, Carrots & Walnuts
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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 TOTAL TIME: Prep: 15 min. Bake: 35 min. YIELD:8 servings
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
Directions
1. Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise.
2. 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.
3. Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender. Yield: 8 servings.
Roasted Squash, Carrots & Walnuts
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