Name: Orange Sauced Butternut Squash, Carrots and Dried Cherries
Prep time: 15 min
Total time: 38 min
Yield: 2 1/2 cups
Ingredients: 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; ½ teaspoon salt; ⅛ teaspoon ground black pepper; 2 tablespoons orange juice concentrate, thawed; 1 tablespoon white balsamic vinegar; ½ teaspoon packed brown sugar; ¼ cup dried cherries

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° 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.

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Orange Sauced Butternut Squash, Carrots and Dried Cherries

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