Maple Roasted Butternut Squash & Carrots
If you’re looking for a delicious Fall side dish, try roasting carrots and butternut squash. These yummy caramelized veggies are simple to make, satisfying, affordable, and good for you all at the same time. Recipe adapted from Picture Perfect Meals.
Maple Roasted Butternut Squash & Carrots
yield: 6 SERVINGS
Delicious maple roasted side dish to compliment your dinner meal! Great holiday side for your family events.
Ingredients
- 3 Carrots
- 1 Butternut Squash
- 2 tablespoons Olive oil
- 2 tablespoons Maple Syrup
- 1/8 teaspoon Nutmeg
- salt & pepper
Directions
1
Preheat oven to 425 degrees.
2
Peel and chop carrots and squash into one inch pieces. Remove seeds from the squash as well.
3
Toss with olive oil and maple syrup and then place on a large baking sheet. Season with the nutmeg, salt & pepper to taste.
4
Roast for 20 minutes and turn. Roast for another 10-20 minutes until tender and brown around the edges.
This is one of my favorite easy side dishes! The maple adds a little sweetness and the veggies come out crisp around the outside and creamy inside. So simple and yummy!
This looks delish! I’m definitely gonna try it 🙂 Thanks!
Save yourself the calories and skip the maple syrup. The roasted veggies are best with out the sweetener. That is how I do mine.
Without the syrup also makes a perfect baby food base. Just puree and you are ready to go. (Avoid using any pieces that got a bit too crispy in the oven, unless baby likes the extra texture and roasted flavor.) I can buy a whole butternut squash for about $2, so it goes a very long way. Freezes well.
Also makes a good base for soups.
Yum, I love butternut squash and my kids love carrots! Can’t wait to try thanks, Lina!
This looks delicious! I’m going to try it with sweet potatoes! It would make a nice dessert. Recently found I can’t have dairy, so finding dairy-free sweets has been interesting. I love maple in the fall…do you find it makes a difference in this whether you use artificial or real maple syrup, or would both work?
I like the real maple syrup from Costco, but you can use what you have. Thanks!
I make something very similar, I add some curry for sweet and spicy carrots. Also, If I do not have maple syrup on hand I’ll use a little honey.
Making it right now. Is there an easier way to peel the squash? That took a lot of time.
I have just sliced in half lengthwise and removed the seeds before and roasted it that way. Then you can cut it out once it’s roasted.
Stab with fork and put in microwave for 5 min. Will be Much easier to cut and peel then.
I am wondering if you have to cook the butternut first or “just” peel and chop then cook.
No just peel and chop then cook in the oven is the way this recipe is intended.
Beautiful! Thanks Lina!
Would this work ok with frozen cubed butternut?
Yes I think so. Yum
I skipped the syrup, instead added hot peppers, jalapeño, salt, garlic, onion flakes and grounded chili flakes – yum love it spicy & hot
how many servings does this recipe make?
Can you cook the day before or is it best made fresh on the day you are going to eat it?
I used ginger syrup in place of maple syrup and it was excellent.
Oh yum! Thanks for sharing Donna!
I don’t have maple syrup in my house, so I used coconut oil (which has a slight hint of sweetness,) and just sprinkled the cut veggies with cinnamon and grated fresh nutmeg on top. Carrots and butternut squash are plenty sweet once they’re roasted! Grating nutmeg fresh gives an amazing boost to cinnamon!
Thanks so much for sharing how you prepared your veggies with a few swaps. Sounds delicious! 💕