Roasted Butternut Squash w Carrots & Thyme
Beautiful fall flavors are brought to the table in this delicious roasted butternut squash and carrot dish. Just a bit of cinnamon and cumin bring out the savory goodness while a little orange zest keeps things bright.
Servings: 4 servings
Calories: 132 kcal
- 3 1/2 cups carrot cut into chunks on the bias
- 3 1/2 cups cubed butternut squash
- 6 medium shallots quartered
- olive oil cooking spray
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1 tsp salt
- ¼ tsp pepper
- 1 tsp orange zest
- 1 TB chopped thyme
Preheat oven to 450 degrees and line two baking pans with parchment paper.
Spread carrot, butternut squash, and shallot on prepared pans. Spray with cooking spray and season with cinnamon, cumin, salt, and pepper.
Roast for 30-35 minutes or until well browned, stirring once halfway through cooking. Sprinkle with orange zest and thyme and serve.