Butternut squash is a winter squash with a slightly sweet, buttery flavor. Besides being tasty, this large squash is packed with healthy benefits. It's low in fat and high in fiber, and contains plenty of vitamin B6 and potassium. It also contains carotenoids, which may help prevent heart disease. Combine butternut squash with carrots, which are packed with vitamin A and rich in fiber, and you have a side dish that's as good for you as it is delicious.
Vegetable Prep
Use a sharp knife to cut one or two butternut squash in half. Scoop out the seeds and throw them away, or save them to roast later for a snack. Cut the squash into small chunks and cut away the rind. Set aside 4 cups for the recipe, and freeze the rest for use in a later recipe. Scrub and peel 1/2 lb. of carrots. Cut them into slices about 1/2-inch thick. You should have roughly 2 cups of sliced carrots ready to cook.
Flavoring
Cover the bottom of a cookie sheet with aluminum foil to make clean-up easy after dinner. Spray the foil with non-stick cooking spray. Put the squash and carrots on the foil in a single layer, and spray them with a little more cooking spray. Now give this healthy dish just a bit of sweet flavor by measuring 1 tbsp. of honey or packed brown sugar, and drizzling or sprinkling it over the vegetables. Add salt and pepper to taste, or sprinkle on a bit of cinnamon to make your house smell divine during baking.
Baking
Preheat your oven to 400 degrees Fahrenheit. While the oven is preheating, consider washing the utensils you used to prep the vegetables so you have more time to relax after eating. Once the oven is heated, bake the squash and carrots for half an hour. Take the pan out of the oven and stir the vegetable so that they cook evenly. Stick the pan back in the oven and continue baking for 10 to 15 minutes longer or until the squash and carrots are tender. Remove the pan from the oven, and drizzle the vegetables with a tablespoon of melted butter.
Variations and Accompaniments
Butternut squash and carrots are good with lean pork chops, grilled chicken breast or turkey breast tenderloin. Consider adding sliced celery to the dish before baking, or sprinkle the squash and carrots with pecans or dried cranberries after you've baked it. Or mash the vegetables after they're baked and serve them that way. This is a versatile dish, and you can prepare it often using these and other variations to keep your menu fresh.
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