Roasted Squash, Carrots & Walnuts

By kathradamus

Taste of Home November 2015 courtesy of Lily Julow

Prep - 15 minutes
Bake - 35 minutes
Servings - 8 (3/4 cup each)

Per serving - 305 cal, 17 g fat (2 g saturated), 0 cholesterol, 567 mg sodium, 40 g carb., 10 g. fiber, 5 g protein.

Ingredients

• 2 lbs. carrots (about 12 medium)
• 1 medium butternut squash (3 lbs.) peeled and cubed
• 1/4 cup packed brown sugar
• 1/4 cup olive oil
• 2 tsp. kosher salt
• 1/2 tsp. ground cinnamon
• 1/4 tsp. ground nutmeg
• 1 cup chopped walnuts

Preparation

Step 1

1. Preheat oven to 400 degrees.
2. Halve carrots lengthwise then crosswise.
3. In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon, and nutmeg. Transfer to two greased foiled lined backing pans.
4. Roast 30 minutes stirring occasionally.
5. Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.