Maple Roasted Butternut Squash & Carrots

onlinements 22

1. 

   Em October 7, 2014 at 1:30 pm MST

   This looks delish! I’m definitely gonna try it 🙂 Thanks!

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2. 

   Jean October 7, 2014 at 1:58 pm MST

   Save yourself the calories and skip the maple syrup. The roasted veggies are best with out the sweetener. That is how I do mine.

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  visitor3 October 7, 2014 at 4:06 pm MST

  Without the syrup also makes a perfect baby food base. Just puree and you are ready to go. (Avoid using any pieces that got a bit too crispy in the oven, unless baby likes the extra texture and roasted flavor.) I can buy a whole butternut squash for about $2, so it goes a very long way. Freezes well.

  Also makes a good base for soups.

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3. 

   Jennifer October 7, 2014 at 2:08 pm MST

   Yum, I love butternut squash and my kids love carrots! Can’t wait to try thanks, Lina!

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4. 

   FuzzyPeach73 October 7, 2014 at 2:19 pm MST

   This looks delicious! I’m going to try it with sweet potatoes! It would make a nice dessert. Recently found I can’t have dairy, so finding dairy-free sweets has been interesting. I love maple in the fall…do you find it makes a difference in this whether you use artificial or real maple syrup, or would both work?

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  Lina (Hip's Modern Martha) October 7, 2014 at 2:31 pm MST

  I like the real maple syrup from Costco, but you can use what you have. Thanks!

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5. 

   Vickie October 7, 2014 at 2:34 pm MST

   I make something very similar, I add some curry for sweet and spicy carrots. Also, If I do not have maple syrup on hand I’ll use a little honey.

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6. 

   Lauren October 7, 2014 at 3:44 pm MST

   Making it right now. Is there an easier way to peel the squash? That took a lot of time.

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  Lina (Hip's Modern Martha) October 7, 2014 at 4:05 pm MST

  I have just sliced in half lengthwise and removed the seeds before and roasted it that way. Then you can cut it out once it’s roasted.

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  Jennine October 7, 2014 at 6:46 pm MST

  Stab with fork and put in microwave for 5 min. Will be Much easier to cut and peel then.

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7. 

   Jaime October 7, 2014 at 4:04 pm MST

   I am wondering if you have to cook the butternut first or “just” peel and chop then cook.

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  Lina (Hip's Modern Martha) October 7, 2014 at 4:13 pm MST

  No just peel and chop then cook in the oven is the way this recipe is intended.

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8. 

   Karen October 7, 2014 at 8:23 pm MST

   Beautiful! Thanks Lina!

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9. 

   rebecca October 10, 2014 at 8:43 am MST

   Would this work ok with frozen cubed butternut?

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  Lina (Hip's Modern Martha) October 10, 2014 at 7:08 pm MST

  Yes I think so. Yum

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10. 

    Nicole October 13, 2014 at 9:07 am MST

    I skipped the syrup, instead added hot peppers, jalapeño, salt, garlic, onion flakes and grounded chili flakes – yum love it spicy & hot

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11. 

    Jen October 14, 2014 at 8:28 pm MST

    how many servings does this recipe make?

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12. 

    Ruth Barroso November 26, 2014 at 12:40 pm MST

    Can you cook the day before or is it best made fresh on the day you are going to eat it?

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13. 

    Donna December 26, 2020 at 12:38 pm MST

    I used ginger syrup in place of maple syrup and it was excellent.

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  Lina D (Hip2Save Sidekick) December 27, 2020 at 7:43 am MST

  Oh yum! Thanks for sharing Donna!

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14. 

    Sugar-Free-Vegan-Mama September 16, 2024 at 2:45 pm MST

    I don’t have maple syrup in my house, so I used coconut oil (which has a slight hint of sweetness,) and just sprinkled the cut veggies with cinnamon and grated fresh nutmeg on top. Carrots and butternut squash are plenty sweet once they’re roasted! Grating nutmeg fresh gives an amazing boost to cinnamon!

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  Jessica (Hip Sidekick) September 16, 2024 at 3:03 pm MST

  Thanks so much for sharing how you prepared your veggies with a few swaps. Sounds delicious! 💕

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