Roasted Squash and Carrots

Roasted squash and carrots, sweet and caramelized, meet crunchy, toasty walnuts—and what could be better? This dish is all about bold flavors and contrasting textures, with cinnamon and nutmeg bringing warm, cozy vibes to every bite. The brown sugar adds just enough sweetness, while the squash and carrots roast to golden perfection. It’s one of those side dishes that feels almost too good to be this simple, yet it always steals the spotlight. You’ll want this one on your table as soon as possible.

Ingredients for Roasted Squash and Carrots

• Carrots: The carrots add natural sweetness and balance the dish’s flavors while providing a hearty texture after roasting.
• Butternut squash: The squash brings a creamy, slightly sweet element that caramelizes beautifully when roasted.
• Brown sugar: Brown sugar enhances the caramelization process, deepening the sweetness and creating a rich, golden color on the vegetables.
• Olive oil: The oil ensures the vegetables roast evenly by promoting browning and preventing them from drying out in the oven. You can use a regular or extra-virgin olive oil.
• Kosher salt: Kosher salt draws out moisture from the vegetables and intensifies their natural flavors.
• Ground cinnamon and nutmeg: Cinnamon adds warm, earthy notes that pair well with the sweetness of the squash and carrots, while nutmeg contributes a subtle, nutty warmth that complements the other spices without overpowering the dish.
• Walnuts: The chopped walnuts provide a crunchy contrast and add a rich, nutty flavor to the roasted vegetables. We recommend toasting the nuts first to bring out their full flavor.

Directions

Step 1: Prep the carrots

Suzan Najjar for Taste Recipes

Preheat the oven to 400°F. Peel the carrots, then cut them in half lengthwise and crosswise.

Step 2: Prep the squash

Suzan Najjar for Taste Recipes

Peel the butternut squash and cut it into cubes.

Step 3: Season the vegetables

Suzan Najjar for Taste Recipes

In a large bowl, toss the squash and carrots with the brown sugar, olive oil, salt, cinnamon and nutmeg until all the vegetables are evenly coated.

Step 4: Roast the vegetables

Suzan Najjar for Taste Recipes

Transfer the vegetables to two greased, foil-lined 15x10x1-inch baking pans, spreading them out in a single layer to ensure even roasting. Roast the vegetables for 30 minutes, stirring them occasionally to promote even cooking and browning.

Step 5: Add the walnuts and finish roasting

Suzan Najjar for Taste Recipes

After 30 minutes, sprinkle the chopped walnuts evenly over the vegetables, then roast the pan for 5 to 10 minutes longer, or until the vegetables are tender when pierced with a fork.

Suzan Najjar for Taste Recipes

Roasted Squash and Carrot Variations

• Add fresh herbs: Stir in chopped fresh herbs like parsley, thyme or rosemary after roasting for a burst of flavor and color.
• Swap the veggies: Replace the butternut squash and carrots with an equal amount of sweet potatoes and parsnips for an earthier, slightly sweeter flavor combination.
• Use maple syrup: Swap the brown sugar for maple syrup to enhance the dish with a deeper, more complex sweetness.
• Incorporate dried fruit: Toss in dried cranberries, raisins or chopped dates during the last five minutes of roasting for added sweetness and texture.
• Try different nuts: Substitute the walnuts with pecans, almonds or hazelnuts for a different nutty flavor and crunch.
• Finish with a balsamic glaze: Drizzle a balsamic glaze over the roasted vegetables just before serving to add a tangy sweetness.

How to Store Roasted Squash and Carrots

To store this roasted vegetable dish, let it cool to room temperature before transferring it to an airtight container. It can be refrigerated for up to four days.

Can you freeze roast squash and carrots?

Yes, you can freeze roasted squash and carrots. Allow them to cool completely, then transfer them to an airtight, freezer-safe container or resealable bag. They can be frozen for up to three months, though their texture may become softer after freezing.

Can you make roasted squash and carrots ahead of time?

Yes, roasted squash and carrots can be made ahead. Prepare and roast the vegetables as directed, then store them in the refrigerator for up to four days. Reheat them just before serving to enjoy their full flavor and texture.

How do you reheat roasted butternut squash and carrots?

To reheat roasted squash and carrots, place them in a 350° oven for about 10 minutes, or until they’re warmed through. Alternatively, you can reheat them in the microwave for a quicker option, but the vegetables may lose some of their crispness.

Roasted Squash and Carrot Tips

Suzan Najjar for Taste Recipes

What are some main dishes that pair well with roasted butternut squash with carrots?

Roasted squash and carrots makes a great side dish for roasted chicken, pork tenderloin or grilled salmon. They also make a wonderful side dish with roast turkey on a holiday table.

What squash besides butternut could I use in this recipe?

In addition to butternut squash, you could use acorn squash, kabocha squash or delicata squash. Each variety will bring its own special flavor and texture, but all will roast beautifully with the spices and brown sugar.

Can I use baby carrots instead of whole carrots?

Yes, baby carrots can be used as a convenient substitute for whole carrots. However, because baby carrots tend to be smaller and more moist, you may need to reduce the roasting time slightly to prevent them from becoming too soft.