{"id":84835,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/roasted-squash-carrots-walnuts\/"},"modified":"2024-10-31T17:36:19","modified_gmt":"2024-10-31T22:36:19","slug":"roasted-squash-carrots-walnuts","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/roasted-squash-carrots-walnuts\/","title":{"rendered":"Roasted Squash and Carrots"},"content":{"rendered":"<p>Roasted squash and carrots, sweet and caramelized, meet crunchy, toasty walnuts\u2014and 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\u2019s one of those side dishes that feels almost too good to be this simple, yet it always steals the spotlight. You\u2019ll want this one on your table as soon as possible.<\/p>\n<h2>Ingredients for Roasted Squash and Carrots<\/h2>\n<ul>\n<li><b>Carrots:<\/b> The carrots add natural sweetness and balance the dish&#8217;s flavors while providing a hearty texture after roasting.<\/li>\n<li><b>Butternut squash:<\/b> The squash brings a creamy, slightly sweet element that caramelizes beautifully when roasted.<\/li>\n<li><b>Brown sugar:<\/b> Brown sugar enhances the caramelization process, deepening the sweetness and creating a rich, golden color on the vegetables.<\/li>\n<li><b>Olive oil:<\/b> The oil ensures the vegetables roast evenly by promoting browning and preventing them from drying out in the oven. You can use a <a href=\"https:\/\/www.tasteofhome.com\/article\/olive-oil-vs-extra-virgin-olive-oil\/\" data-name=\"www.tasteofhome.com\/article\/olive-oil-vs-extra-virgin-olive-oil\/\" data-module=\"content engagement\" data-position=\"embedded links\">regular or extra-virgin olive oil<\/a>.<\/li>\n<li><b>Kosher salt:<\/b> <a href=\"https:\/\/www.tasteofhome.com\/article\/types-of-kosher-salt\/\" data-name=\"www.tasteofhome.com\/article\/types-of-kosher-salt\/\" data-module=\"content engagement\" data-position=\"embedded links\">Kosher salt<\/a> draws out moisture from the vegetables and intensifies their natural flavors.<\/li>\n<li><b>Ground cinnamon and nutmeg:<\/b> 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.<\/li>\n<li><b>Walnuts:<\/b> The chopped walnuts provide a crunchy contrast and add a rich, nutty flavor to the roasted vegetables. We recommend <a href=\"https:\/\/www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-name=\"www.tasteofhome.com\/article\/how-to-toast-nuts\/\" data-module=\"content engagement\" data-position=\"embedded links\">toasting the nuts<\/a> first to bring out their full flavor.<\/li>\n<\/ul>\n<h2>Directions<\/h2>\n<h3>Step 1: Prep the carrots<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073572\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Squash-and-Carrots_TOHD24_189716_SuzanNajjar-1.jpg?fit=700%2C1024\" alt=\"Overhead view of carrots being peeled and cut into cubes and halves for the Taste Recipes Roasted Vegetables with Walnuts recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>Preheat the oven to 400\u00b0F. Peel the carrots, then cut them in half lengthwise and crosswise.<\/p>\n<h3>Step 2: Prep the squash<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073573\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Squash-and-Carrots_TOHD24_189716_SuzanNajjar-2.jpg?fit=700%2C1024\" alt=\"Overhead view of butternut squash being peeled and cut into cubes and halves for the Taste Recipes Roasted Vegetables with Walnuts recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>Peel the butternut squash and cut it into cubes.<\/p>\n<h3>Step 3: Season the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073574\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Squash-and-Carrots_TOHD24_189716_SuzanNajjar-3.jpg?fit=700%2C1024\" alt=\"Overhead view of butternut squash and carrots in a large bowl with brown sugar, olive oil, cinnamon, nutmeg, and salt for the Taste Recipes Roasted Vegetables with Walnuts recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 4: Roast the vegetables<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073575\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Squash-and-Carrots_TOHD24_189716_SuzanNajjar-4.jpg?fit=700%2C1024\" alt=\"Overhead view of seasoned butternut squash and carrots spread on foil-lined baking pans, roasting in the oven for the Taste Recipes Roasted Vegetables with Walnuts recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<h3>Step 5: Add the walnuts and finish roasting<\/h3>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073576\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Squash-and-Carrots_TOHD24_189716_SuzanNajjar-5.jpg?fit=700%2C1024\" alt=\"Overhead view of chopped walnuts being sprinkled over the roasted butternut squash and carrots, finishing the dish in the oven for the Taste Recipes Roasted Vegetables with Walnuts recipe.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<p>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.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073577\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Squash-and-Carrots_TOHD24_189716_SuzanNajjar-6.jpg?fit=700%2C1024\" alt=\"Overhead hero shot of the finished Taste Recipes Roasted Vegetables with Walnuts, showing the golden brown roasted squash and carrots topped with toasted walnuts, served on a platter.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<h2>Roasted Squash and Carrot Variations<\/h2>\n<ul>\n<li><b>Add fresh herbs:<\/b> Stir in chopped fresh herbs like parsley, thyme or rosemary after roasting for a burst of flavor and color.<\/li>\n<li><b>Swap the veggies:<\/b> Replace the butternut squash and carrots with an equal amount of sweet potatoes and parsnips for an earthier, slightly sweeter flavor combination.<\/li>\n<li><b>Use maple syrup:<\/b> Swap the brown sugar for maple syrup to enhance the dish with a deeper, more complex sweetness.<\/li>\n<li><b>Incorporate dried fruit:<\/b> Toss in dried cranberries, raisins or chopped dates during the last five minutes of roasting for added sweetness and texture.<\/li>\n<li><b>Try different nuts:<\/b> Substitute the walnuts with pecans, almonds or hazelnuts for a different nutty flavor and crunch.<\/li>\n<li><b>Finish with a balsamic glaze:<\/b> Drizzle a balsamic glaze over the roasted vegetables just before serving to add a tangy sweetness.<\/li>\n<\/ul>\n<h2>How to Store Roasted Squash and Carrots<\/h2>\n<p>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.<\/p>\n<h3>Can you freeze roast squash and carrots?<\/h3>\n<p>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.<\/p>\n<h3>Can you make roasted squash and carrots ahead of time?<\/h3>\n<p>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.<\/p>\n<h3>How do you reheat roasted butternut squash and carrots?<\/h3>\n<p>To reheat roasted squash and carrots, place them in a 350\u00b0 oven for about 10 minutes, or until they&#8217;re warmed through. Alternatively, you can reheat them in the microwave for a quicker option, but the vegetables may lose some of their crispness.<\/p>\n<h2>Roasted Squash and Carrot Tips<\/h2>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-large wp-image-2073578\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Squash-and-Carrots_TOHD24_189716_SuzanNajjar-8.jpg?fit=700%2C1024\" alt=\"Close-up horizontal shot of the Taste Recipes Roasted Vegetables with Walnuts, highlighting the caramelized edges of the vegetables and the toasted walnuts.\" width=\"700\" height=\"1024\" data-recalc-dims=\"1\" \/><span class=\"credits-overlay\"><span class=\"image-credit noskim\">Suzan Najjar for Taste Recipes<\/span><\/span><\/p>\n<h3>What are some main dishes that pair well with roasted butternut squash with carrots?<\/h3>\n<p>Roasted squash and carrots makes a great side dish for <a href=\"https:\/\/www.tasteofhome.com\/recipes\/roasted-chicken\/\" data-name=\"www.tasteofhome.com\/recipes\/roasted-chicken\/\" data-module=\"content engagement\" data-position=\"embedded links\">roasted chicken<\/a>, <a href=\"https:\/\/www.tasteofhome.com\/recipes\/breaded-pork-tenderloin\/\" data-name=\"www.tasteofhome.com\/recipes\/breaded-pork-tenderloin\/\" data-module=\"content engagement\" data-position=\"embedded links\">pork tenderloin<\/a>\u00a0or <a href=\"https:\/\/www.tasteofhome.com\/recipes\/grilled-lemon-garlic-salmon\/\" data-name=\"www.tasteofhome.com\/recipes\/grilled-lemon-garlic-salmon\/\" data-module=\"content engagement\" data-position=\"embedded links\">grilled salmon<\/a>. They also make a wonderful side dish with <a href=\"https:\/\/www.tasteofhome.com\/recipes\/seasoned-roast-turkey\/\" data-name=\"www.tasteofhome.com\/recipes\/seasoned-roast-turkey\/\" data-module=\"content engagement\" data-position=\"embedded links\">roast turkey<\/a> on a holiday table.<\/p>\n<h3>What squash besides butternut could I use in this recipe?<\/h3>\n<p>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.<\/p>\n<h3>Can I use baby carrots instead of whole carrots?<\/h3>\n<p>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.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>After the turkey\u2019s done, I dial up the oven temp and roast carrots and squash for this yummy side. That frees me up to start the gravy. \u2014Lily Julow, Lawrenceville, Georgia<\/p>\n","protected":false},"author":7061,"featured_media":2107507,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,307775,307648,304423,304328,304993,304338,304390,303966,304988,305004,304408,304368,303887,306848,304268,307449,324623,304238,304388,303994,304313,307769,304150,303883,304468,305028,307614,305031,307493,304403],"categories-v2":[308500,310739,310632,308821,308984,308481,308940,308992,308761,308495,308935,308951,308813,308745,308478,309603,259483,310465,309177,339175,308752,308528,308313,310734,309434,308476,308875,308974,310591,308975,310496,308812],"coauthors":[343536],"recommended_recipes":[{"post_title":"Roasted Broccoli and Cauliflower","post_link":"\/recipes\/roasted-broccoli-cauliflower\/","post_image":"\/wp-content\/uploads\/2024\/10\/EXPS_TOHD24_75864_KristinaVanni_1.jpg"},{"post_title":"Roasted Carrots & 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Vegetables","post_link":"\/recipes\/roasted-butternut-squash-with-root-vegetables\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps27106_HC62210D24B.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Roasted-Squash--Carrots---Walnuts_EXPS_TOHD24_189716_SuzanNajjar_7.jpg","long_pin_file":false,"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/roasted-squash-carrots-walnuts\/","name":"Roasted Squash and Carrots","datePublished":"2018-01-01","dateModified":"2024-10-31","prepTime":"PT15M","cookTime":"PT35M","totalTime":"PT50M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/01\/Roasted-Squash-Carrots-Walnuts_EXPS_TOHD24_189716_SuzanNajjar_7.jpg","height":1200,"width":1200},"recipeCategory":["Side Dishes"],"description":"Sweet and savory, roasted squash and carrots are cooked with crunchy walnuts, brown sugar and warming spices for a side dish that\u2019s sure to elevate any meal.","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","name":"Prep the carrots","text":"Preheat the oven to 400\u00b0F. Peel the carrots, then cut them in half lengthwise and crosswise.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Squash-and-Carrots_TOHD24_189716_SuzanNajjar-1.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Prep the squash","text":"Peel the butternut squash and cut it into cubes.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Squash-and-Carrots_TOHD24_189716_SuzanNajjar-2.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Season the vegetables","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Squash-and-Carrots_TOHD24_189716_SuzanNajjar-3.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Roast the vegetables","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Squash-and-Carrots_TOHD24_189716_SuzanNajjar-4.jpg?fit=700,1024"},{"@type":"HowToStep","name":"Add the walnuts and finish roasting","text":"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.","image":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2024\/10\/Roasted-Squash-and-Carrots_TOHD24_189716_SuzanNajjar-5.jpg?fit=700,1024"}],"recipeYield":"8 servings","author":[{"@type":"Person","name":"Joy Manning"}],"nutrition":{"@type":"NutritionInformation","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. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":5,"reviewCount":5,"worstRating":1,"bestRating":5},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-09-13","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSword"},"reviewBody":"Oh my gosh was this a tasty side dish!!! It got rave reviews from the hubby!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2020-08-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueCoffee"},"reviewBody":"Easy and tasty! Since I\u2019m making this in the summer I added about half a cup of sweet, fresh cherries and left out the nutmeg, which I don\u2019t like. I made half the recipe since we had half the squash (already cut up by Giant).","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-10-19","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"BlueFlask"},"reviewBody":"Made this on a whim this weekend. Paired it with a roasted chicken, and I got rave reviews from my guests about it! It was the perfect side with the savory chicken and stuffing!! Will definitely make again for our Thanksgiving feast! The only thing I changed was that I added a little less sugar and a little less nutmeg. it still was phenomenal!!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2016-12-26","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GoldChefHat"},"reviewBody":"This recipe was wonderful served with our Christmas beef tenderloin meal.... the hint of spice and sweetness was just right, and even the young grandkids enjoyed this veggie.  I will definitely make these again!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-12-02","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"GreenGoggles"},"reviewBody":"This  recipe was a very tasty side dish!  Since I didn't have a regular butternut squash, I used a 12-oz. package of frozen cooked butternut squash which I cooked in my microwave oven per instructions on the package.I used 1\/2 lb. baby carrots, cut in cross-wise pieces after halving them.  I used the same amount of packed brown sugar, olive oil and  I just used 1 tsp. kosher salt.  I kept the same amount of cinnamon and nutmeg. I'd mixed the squash and carrots together and baked at 400o F. in a square 8\" baking pan, sprayed with non-stick cooking spray for 30 minutes, then topped with the 1 cup chopped walnuts and baked 10 minutes longer.This recipe is definitely a keeper!  Thank you, Lily Julow, for sharing your recipe with Taste Recipes!delowenstein","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"189716","romance_copy_dek":"Sweet and savory, roasted squash and carrots are cooked with crunchy walnuts, brown sugar and warming spices for a side dish that\u2019s sure to elevate any meal.","enhanced_recipe_title":"Roasted Squash, Carrots & Walnuts","rms_legacy_data":{"RecipeCategories":null,"Ingredients":[{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 pounds carrots (about 12 medium), peeled","IngredientText":"2 pounds carrots (about 12 medium), peeled"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 medium butternut squash (3 pounds), peeled and cubed ","IngredientText":"1 medium butternut squash (3 pounds), peeled and cubed "},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup packed brown sugar","IngredientText":"1\/4 cup packed brown sugar"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 cup olive oil","IngredientText":"1\/4 cup olive oil"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"2 teaspoons kosher salt","IngredientText":"2 teaspoons kosher salt"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/2 teaspoon ground cinnamon","IngredientText":"1\/2 teaspoon ground cinnamon"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1\/4 teaspoon ground nutmeg","IngredientText":"1\/4 teaspoon ground nutmeg"},{"CampaignId":"","IsBrandedIngredient":false,"Ingredient":"1 cup chopped walnuts","IngredientText":"1 cup chopped walnuts"}],"FeaturedImage":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Roasted-Squash--Carrots---Walnuts_EXPS_TOHD24_189716_SuzanNajjar_7.jpg","RecipeId":189716,"AttachmentSourceId":null,"AttachmentSource":"Suzan Najjar","PhotoCredit":"Roasted Squash, Carrots & Walnuts Recipe photo by Suzan Najjar","VideoCode":null,"RecipeAttachmentFileName":"Roasted-Squash--Carrots---Walnuts_EXPS_TOHD24_189716_SuzanNajjar_7.jpg","ContributorId":null,"Firstname":"Lily","Lastname":"Julow","City":"Lawrenceville","StateDescription":"Georgia","IsCommunityCook":false,"TimeCallout":"Prep: 15 min. 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