Orange Sauced Butternut Squash, Carrots and Dried Cherries | Midwest Living

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Orange Sauced Butternut Squash, Carrots and Dried Cherries

Orange Sauced Butternut Squash, Carrots and Dried Cherries

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  • Makes: 4 servings
  • Yield: 2 1/2 cups
  • Prep 15 mins
  • Roast 23 mins

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Sweet butternut squash and brown sugar balance tangy balsamic vinegar and tart cherries.


  • 1 pound butternut squash, peeled and cut into 1-inch pieces
  • 1 cup packaged peeled fresh baby carrots, halved lengthwise
  • 1 tablespoon vegetable oil
  • 1 tablespoon butter, melted
  • 2 teaspoons chopped fresh rosemary
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground black pepper
  • 2 tablespoons orange juice concentrate, thawed
  • 1 tablespoon white balsamic vinegar
  • 1/2 teaspoon packed brown sugar
  • 1/4 cup dried cherries


  1. In a 15x10x1-inch baking pan, combine squash and carrots. In a small bowl, combine oil, butter, rosemary, salt and pepper. Drizzle vegetables with the oil mixture. Toss to combine. Spread in an even layer. Roast in a 425 degrees oven for 20 minutes or until tender and lightly browned, stirring once halfway through. In a small bowl, whisk together orange juice concentrate, vinegar and brown sugar. Drizzle over vegetables. Sprinkle with dried cherries, toss to combine. Roast for 3 minutes more.

Nutrition Facts

(Orange Sauced Butternut Squash, Carrots and Dried Cherries)

Servings Per Recipe 4, Fat, total (g) 6, cal. (kcal) 160, pro. (g) 2, calcium (mg) 67, sat. fat (g) 2, Potassium (mg) 526, chol. (mg) 8, vit. C (mg) 31, Monounsaturated fat (g) 1, iron (mg) 1, vit. A (IU) 15035, carb. (g) 27, Riboflavin (mg) 0, Trans fatty acid (g) 0, Thiamin (mg) 0, Polyunsaturated fat (g) 2, Pyridoxine (Vit. B6) (mg) 0, sugar (g) 15, Niacin (mg) 1, fiber (g) 3, Cobalamin (Vit. B12) (µg) 0, Folate (µg) 42, sodium (mg) 343

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