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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
  1. Preheat oven to 450 degrees and line two baking pans with parchment paper.
  2. Spread carrot, butternut squash, and shallot on prepared pans. Spray with cooking spray and season with cinnamon, cumin, salt, and pepper.
  3. Roast for 30-35 minutes or until well browned, stirring once halfway through cooking. Sprinkle with orange zest and thyme and serve.
Nutrition Facts
Roasted Butternut Squash w Carrots & Thyme
Amount Per Serving
Calories 132
% Daily Value*
Sodium 668mg 28%
Potassium 925mg 26%
Total Carbohydrates 32g 11%
Dietary Fiber 7g 28%
Sugars 10g
Protein 3g 6%
Vitamin A 636.3%
Vitamin C 47.1%
Calcium 12%
Iron 11.8%
* Percent Daily Values are based on a 2000 calorie diet.

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