Squash And Carrot Melt Recipes

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ROASTED BUTTERNUT SQUASH AND CARROTS.



Roasted Butternut Squash and Carrots. image

Roasted goodnes of fall harvest, Use your favourite ingredients. Cut your vegetables in 1'2 in cubes.

Provided by Sageca

Categories     Vegetable

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 10

2 cups peeled butternut squash
2 cups cubed carrots
2 tablespoons butter
1/3 cup pure maple syrup
2 garlic cloves, minced
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/4 cup pistachios, chopped
2 zucchini, chopped

Steps:

  • Spray baking dish with Pam.
  • Combine butternut squash and carrots in large bowl. Melt butter in small saucepan over medium heat. Whisk in maple syrup, garlic,rosemary, salad pepper ane pistacchio. Add to squash mixture and toss to coat.
  • Transfer mixture to prepared baking dish. .
  • DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing.
  • Preheat oven to 375°F Cover squash mixture with foil. Bake covered 40 minutes. Uncover; add zucchini bake until all vegetables are tender, about 20 minutes longer.
  • I you can find coloured carrots or add your choice of parsnip of other winter squash.

Nutrition Facts : Calories 160.1, Fat 6.6, SaturatedFat 2.8, Cholesterol 10.2, Sodium 460.3, Carbohydrate 25.2, Fiber 3.4, Sugar 15.7, Protein 2.8

CARROT & SQUASH ROASTED VEGETABLE MEDLEY



Carrot & Squash Roasted Vegetable Medley image

Make and share this Carrot & Squash Roasted Vegetable Medley recipe from Food.com.

Provided by Dine Dish

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup butter or 1/4 cup margarine
1 teaspoon dried sage
1 clove garlic, finely chopped
1/2 lb Brussels sprout, cut in half
1/2 lb parsnip, peeled and cut into 2 inch pieces
1/4 lb cut baby carrots
1 small butternut squash, peeled,seeded and cut into 1 inch pieces

Steps:

  • Heat oven to 375ºF.
  • Melt butter in 1-quart saucepan over medium heat; stir in sage and garlic.
  • Place remaining ingredients in ungreased rectangular pan, 13x9x2 inches.
  • Pour butter mixture over vegetables; stir to coat.
  • Cover and bake 25 to 30 minutes, stirring occasionally, until vegetables are crisp-tender.

BUTTERNUT SQUASH AND CARROT SOUP



Butternut Squash and Carrot Soup image

I got this golden soup recipe from a friend. Sometimes I add a few slices of red pepper to change up the flavor a bit. -Pat Roberts, Thornton, Ontario

Provided by Taste of Home

Categories     Lunch

Time 7h25m

Yield 8 servings (2 quarts).

Number Of Ingredients 11

1 tablespoon canola oil
1 medium onion, chopped
2 garlic cloves, sliced
1/4 teaspoon minced fresh gingerroot
1 small butternut squash (about 2 pounds), peeled and cut into 1-inch cubes (about 5 cups)
1 pound fresh baby carrots
1/8 teaspoon ground nutmeg
1/2 teaspoon salt
1 carton (32 ounces) chicken broth
1/2 cup half-and-half cream
Sliced green onions, optional

Steps:

  • In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

Nutrition Facts : Calories 121 calories, Fat 4g fat (1g saturated fat), Cholesterol 10mg cholesterol, Sodium 695mg sodium, Carbohydrate 20g carbohydrate (7g sugars, Fiber 5g fiber), Protein 3g protein. Diabetic Exchanges

BUTTERNUT SQUASH AND CARROT PURéE WITH MAPLE SYRUP



Butternut Squash and Carrot Purée with Maple Syrup image

Categories     Sauté     Thanksgiving     Vegetarian     Orange     Carrot     Butternut Squash     Fall     Maple Syrup     Bon Appétit

Yield Makes 6 to 8 servings

Number Of Ingredients 6

4 tablespoons (1/2 stick) butter
1 onion, chopped
3 carrots, peeled, thinly sliced
1 3 1/2-pound butternut squash, peeled, seeded, cut into 1/2-inch pieces
1 cup fresh orange juice
3 tablespoons pure maple syrup

Steps:

  • Melt 2 tablespoons butter in large pot over medium heat. Add onion and sauté until just tender, about 8 minutes. Stir in 1 tablespoon butter. Add carrots and sauté until coated with butter, about 1 minute. Stir in remaining 1 tablespoon butter. Add squash and sauté until beginning to soften, about 8 minutes. Pour orange juice over vegetables. Cover and simmer until vegetables are soft, about 25 minutes. Uncover and simmer until all liquid evaporates, about 5 minutes. Stir in maple syrup. Cool slightly. Working in batches, puree mixture in processor until smooth. Season to taste with salt and pepper. Transfer to serving bowl. (Can be made 2 days ahead. Cover and refrigerate. Stir over medium heat to rewarm.)

SUMMER SQUASH AND CARROT CASSEROLE



Summer Squash and Carrot Casserole image

Make and share this Summer Squash and Carrot Casserole recipe from Food.com.

Provided by Kree6528

Categories     Vegetable

Time 40m

Yield 10 serving(s)

Number Of Ingredients 7

2 lbs summer squash or 2 lbs zucchini, sliced (6 cups)
1/4 cup onion, chopped
1 (10 ounce) can cream of chicken soup
1 cup sour cream
1 cup carrot, shredded
1 (8 ounce) package herb seasoned stuffing mix
1/2 cup butter, melted

Steps:

  • Cook squash and onion in boiling, salted water for 5 minutes; drain.
  • Combine soup and sour cream; stir in carrots.
  • Fold in squash and onion.
  • Combine stuffing and butter.
  • Spread half of stuffing in bottom of 9x13-inch pan.
  • Spoon squash mixture on top of stuffing.
  • Sprinkle remaining stuffing over top.
  • Bake at 350 degrees, uncovered, for 25-30 minutes.
  • Note: Can easily be made ahead and served later!

Nutrition Facts : Calories 260.4, Fat 16.4, SaturatedFat 9.2, Cholesterol 38.9, Sodium 628.5, Carbohydrate 24.6, Fiber 2.1, Sugar 5.6, Protein 5

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