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

Source: Midwest Living


Ingredient Checklist


Instructions Checklist
  • 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.


Nutrition Facts

160 calories; 6 g total fat; 2 g saturated fat; 2 g polyunsaturated fat; 1 g monounsaturated fat; 8 mg cholesterol; 343 mg sodium. 526 mg potassium; 27 g carbohydrates; 3 g fiber; 15 g sugar; 2 g protein; 0 g trans fatty acid; 15035 IU vitamin a; 31 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 1 mg niacin equivalents; 0 mg vitamin b6; 42 mcg folate; 0 mcg vitamin b12; 67 mg calcium; 1 mg iron;