Roasted butternut squash and carrots

5 of 5 (1)
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 5
  • Amount Per Serving
  • Calories: 118.5
  • Total Fat: 3.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 137.5 mg
  • Total Carbs: 21.9 g
  • Dietary Fiber: 4.3 g
  • Protein: 1.7 g

View full nutritional breakdown of Roasted butternut squash and carrots calories by ingredient
Report Inappropriate Recipe

Submitted by:


A yummy sweet vegetable treat A yummy sweet vegetable treat
Number of Servings: 5


    1-lb Butternut squash
    1/2 lb baby carrots
    2 med sweet onions
    1 tbsp extra virgin olive oil
    1 tbsp splenda brown sugar blend
    1/4 tsp kosher salt
    1/4 tsp pepper


1. Preheat oven to 400 degrees
2. peel butternut squash, cut in half (carefully!) and seed. cut into 1 inch cubes.
3.peel and cut onions into wedges.
4. place all ingredients in a bowl and toss. spread onto a cookie sheet (with sides).
5. bake for approx 40-50 minutes until tender.

Number of Servings: 5

Recipe submitted by SparkPeople user LYNNB67.

Rate This Recipe

Member Ratings For This Recipe

Close email sign up
Our best recipes, delivered Join the millions of people already subscribed Get daily, hand-picked and delicious recipes in your inbox each day. We will never sell, rent or redistribute your email address.

Magic Link Sent!

A magic link was sent to Click on that link to login. The link is only good for 24 hours.