Best Butternut Squash And Carrot Purée With Maple Syrup Recipes

ROASTED BUTTERNUT SQUASH AND CARROTS.

Roasted Butternut Squash and Carrots. image

Roasted goodnes of fall harvest, Use your favourite ingredients. Cut your vegetables in 1'2 in cubes.

Provided by Sageca

Categories Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

2 cups peeled butternut squash
2 cups cubed carrots
2 tablespoons butter
1/3 cup pure maple syrup
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup pistachios, chopped
2 zucchini, chopped

Steps:

Spray baking dish with Pam.
Combine butternut squash and carrots in large bowl. Melt butter in small saucepan over medium heat. Whisk in maple syrup, garlic,rosemary, salad pepper ane pistacchio. Add to squash mixture and toss to coat.
Transfer mixture to prepared baking dish. .
DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
Preheat oven to 375°F Cover squash mixture with foil. Bake covered 40 minutes. Uncover; add zucchini bake until all vegetables are tender, about 20 minutes longer.
I you can find coloured carrots or add your choice of parsnip of other winter squash.

Nutrition Facts : Calories 160.1, Fat 6.6, SaturatedFat 2.8, Cholesterol 10.2, Sodium 460.3, Carbohydrate 25.2, Fiber 3.4, Sugar 15.7, Protein 2.8

ROASTED SQUASH, CARROTS & WALNUTS

Roasted Squash, Carrots & Walnuts image

After the turkey's done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. -Lily Julow, Lawrenceville, Georgia

Provided by Taste of Home

Categories Side Dishes

Time 50m

Yield 8 servings.

Number Of Ingredients 8

Ingredients

2 pounds carrots (about 12 medium), peeled
1 medium butternut squash (3 pounds), peeled and cubed
1/4 cup packed brown sugar
1/4 cup olive oil
2 teaspoons kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 cup chopped walnuts

Steps:

Preheat oven to 400°. Cut carrots in half lengthwise, then in half crosswise., In a large bowl, toss squash and carrots with brown sugar, oil, salt, cinnamon and nutmeg. Transfer to two greased foil-lined 15x10x1-in. baking pans. Roast 30 minutes, stirring occasionally., Sprinkle walnuts over vegetables. Roast 5-10 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 305 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 567mg sodium, Carbohydrate 40g carbohydrate (17g sugars, Fiber 10g fiber), Protein 5g protein.

BUTTERNUT SQUASH AND CARROT PURéE WITH MAPLE SYRUP

Butternut Squash and Carrot Purée with Maple Syrup image

Categories Sauté Thanksgiving Vegetarian Orange Carrot Butternut Squash Fall Maple Syrup Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 6

Ingredients

4 tablespoons (1/2 stick) butter
1 onion, chopped
3 carrots, peeled, thinly sliced
1 3 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces
1 cup fresh orange juice
3 tablespoons pure maple syrup

Steps:

Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)