CARROT SQUASH RECIPES

SQUASH & CARROT SAUTE RECIPE: HOW TO MAKE IT

Squash & Carrot Saute Recipe: How to Make It image

This bright and cheerful dish offers a delightful new way to prepare summer squash and carrots. —Sarah Gamboa, Holland, Michigan

Provided by Taste of Home

Categories Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 5 servings.

Number Of Ingredients 7

Ingredients

2 medium carrots, sliced
4-1/2 teaspoons olive oil
2 yellow summer squash, sliced
1 medium onion, chopped
1 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

In a large skillet, saute carrots in oil until crisp-tender. Add the remaining ingredients; saute 3-4 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 72 calories, FatContent 4g fat (1g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 138mg sodium, CarbohydrateContent 8g carbohydrate (5g sugars, FiberContent 2g fiber), ProteinContent 2g protein. Diabetic Exchanges 1 vegetable

ROASTED SQUASH, CARROTS & WALNUTS RECIPE: HOW TO MAKE IT

Roasted Squash, Carrots & Walnuts Recipe: How to Make It 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

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

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, FatContent 17g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 567mg sodium, CarbohydrateContent 40g carbohydrate (17g sugars, FiberContent 10g fiber), ProteinContent 5g protein.

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