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

Source: Midwest Living

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Recipe Summary

prep:
15 mins
roast:
23 mins
total:
38 mins
Servings:
4
Yield:
2 1/2 cups
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Ingredients

Ingredient Checklist

Directions

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.

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Nutrition Facts

160 calories; fat 6g; cholesterol 8mg; saturated fat 2g; carbohydrates 27g; mono fat 1g; poly fat 2g; trans fatty acid 0g; insoluble fiber 3g; sugars 15g; protein 2g; vitamin a 15035IU; vitamin c 31.1mg; thiamin 0.1mg; riboflavin 0mg; niacin equivalents 1.5mg; vitamin b6 0.2mg; folate 41.9mcg; vitamin b12 0mcg; sodium 343mg; potassium 526mg; calcium 67mg; iron 0.9mg.
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