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Maple Roasted Butternut Squash & Carrots

18 Comments

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.

Maple Roasted Butternut Squash & Carrots

(Recipe from Picture Perfect Meals)

Ingredients

3 Carrots
1 Butternut Squash
2 tablespoons Olive oil
2 tablespoons Maple Syrup
1/8 teaspoon Nutmeg
salt & pepper

How to roast squash & carrots hip2save
Directions:
Preheat oven to 425 degrees. Peel and chop carrots and squash into one inch pieces. Remove seeds from the squash as well. Toss with olive oil and maple syrup and then place on a large baking sheet. Season with the nutmeg, salt & pepper to taste. 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!

[h2s_box]Written by Lina for Hip2Save. Lina is a proud mom of 2 small kids who loves photography, all holidays, cooking, thrift store makeovers, bargain shopping, and DIY makeovers. Her goal is to create a beautiful life and stylish home on a dime! To see all of Lina’s recipes created just for Hip2Save, click here.[/h2s_box]

Join The Discussion

Comments 18

  1. Em

    This looks delish! I’m definitely gonna try it 🙂 Thanks!

  2. Jean

    Save yourself the calories and skip the maple syrup. The roasted veggies are best with out the sweetener. That is how I do mine.

    • visitor3

      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.

  3. Jennifer

    Yum, I love butternut squash and my kids love carrots! Can’t wait to try thanks, Lina!

  4. FuzzyPeach73

    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?

    • Lina (Hip's Modern Martha)

      I like the real maple syrup from Costco, but you can use what you have. Thanks!

  5. Vickie

    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.

  6. Lauren

    Making it right now. Is there an easier way to peel the squash? That took a lot of time.

    • Lina (Hip's Modern Martha)

      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.

    • Jennine

      Stab with fork and put in microwave for 5 min. Will be Much easier to cut and peel then.

  7. Jaime

    I am wondering if you have to cook the butternut first or “just” peel and chop then cook.

    • Lina (Hip's Modern Martha)

      No just peel and chop then cook in the oven is the way this recipe is intended.

  8. Karen

    Beautiful! Thanks Lina!

  9. rebecca

    Would this work ok with frozen cubed butternut?

    • Lina (Hip's Modern Martha)

      Yes I think so. Yum

  10. Nicole

    I skipped the syrup, instead added hot peppers, jalapeño, salt, garlic, onion flakes and grounded chili flakes – yum love it spicy & hot

  11. Jen

    how many servings does this recipe make?

  12. Ruth Barroso

    Can you cook the day before or is it best made fresh on the day you are going to eat it?

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