Roasted butternut squash and carrots

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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
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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.

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