Maple-Roasted Butternut Squash and Carrots with Pistachios
Experience the warmth and comforting flavors of fall with this Maple-Roasted Butternut Squash and Carrots dish. Perfectly cubed butternut squash and vibrant carrots are enveloped in a luscious blend of melted butter, pure maple syrup, and aromatic garlic and rosemary. The addition of chopped pistachios provides a delightful crunch that complements the sweetness of the vegetables. Ideal as a hearty side for Thanksgiving or a cozy family dinner, this dish not only brings seasonal ingredients to your table but also offers a symphony of flavors that will leave your guests wanting more.
N/A
Servings
N/A
Calories
10
Ingredients
Ingredients
butternut squash
2 cups (peeled and cubed)
carrots
2 cups (cubed)
butter
2 tablespoons (melted)
pure maple syrup
1/3 cup
garlic cloves
2 (minced)
fresh rosemary
1 tablespoon (chopped)
salt
1 teaspoon
fresh ground black pepper
1/2 teaspoon
pistachios
1/4 cup (chopped)
zucchini
2 (chopped)
Instructions
1
Preheat your oven to 375°F (190°C).
2
Spray a large baking dish with non-stick cooking spray.
3
In a large bowl, combine the cubed butternut squash and carrots.
4
In a small saucepan over medium heat, melt the butter. Once melted, whisk in the pure maple syrup, minced garlic, chopped rosemary, salt, black pepper, and chopped pistachios until everything is well combined.
5
Pour the maple mixture over the squash and carrots. Toss well to ensure all the vegetables are evenly coated.
6
Transfer the mixture to the prepared baking dish, spreading it out evenly.
7
Cover the baking dish with aluminum foil and bake in the preheated oven for 40 minutes.
8
After 40 minutes, remove the foil, add the chopped zucchini to the dish, and continue to bake uncovered for an additional 20 minutes, or until all the vegetables are tender.
9
For an extra touch, consider using colorful carrots or substituting in parsnips or other winter squash varieties for a unique twist on this classic recipe.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the main flavor profile of this dish?
This dish features a sweet and savory blend of maple syrup, butter, aromatic garlic, and fresh rosemary.
What temperature should I set my oven to?
The oven should be preheated to 375°F (190°C).
How long does the squash and carrots need to bake initially?
The squash and carrots should bake covered with foil for the first 40 minutes.
When do I add the zucchini to the recipe?
Add the chopped zucchini after the initial 40 minutes of baking, then cook for another 20 minutes uncovered.
Do I need to grease the baking dish?
Yes, you should spray a large baking dish with non-stick cooking spray before adding the vegetables.
Can I make this recipe vegan?
Yes, you can easily make this vegan by substituting the butter with olive oil or a plant-based butter alternative.
What can I use if I do not have pistachios?
You can substitute pistachios with chopped pecans, walnuts, or even pumpkin seeds for a similar crunch.
Is this dish suitable for Thanksgiving?
Yes, it is an ideal hearty side dish for Thanksgiving or any cozy fall family dinner.
Should the vegetables be covered the entire time?
No, they should be covered for the first 40 minutes and then baked uncovered for the final 20 minutes.
How should I prepare the butternut squash?
The butternut squash should be peeled and cut into uniform cubes for even roasting.
Can I use dried rosemary instead of fresh?
While fresh rosemary is recommended for the best aroma, you can use about 1 teaspoon of dried rosemary as a substitute.
How do I prepare the carrots?
The carrots should be cleaned and cubed to match the size of the butternut squash.
What type of maple syrup is best?
Pure maple syrup is best for this recipe to ensure a rich, authentic fall flavor.
Can I add other winter vegetables?
Yes, parsnips or other winter squash varieties like acorn squash make excellent additions or substitutions.
How many zucchinis are needed?
The recipe calls for 2 chopped zucchinis.
Is this recipe gluten-free?
Yes, all the ingredients listed are naturally gluten-free.
How do I prevent the maple syrup from burning?
Covering the dish with foil for the majority of the cooking time helps prevent the sugars in the syrup from burning.
What size should the vegetable cubes be?
Aim for roughly 1-inch cubes to ensure they tenderize properly within the hour of baking.
Can I use pre-cut vegetables?
Yes, using pre-cut butternut squash and carrots is a great way to save preparation time.
What kind of garlic is used?
The recipe requires 2 cloves of fresh garlic, minced.
Can I use colorful carrots?
Yes, using colorful carrots like purple or yellow varieties can add a beautiful visual touch to the dish.
How should I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
How do I reheat this dish?
You can reheat it in the oven at 350°F until warmed through or in the microwave for a quicker option.
Can I use salted butter?
Yes, but you may want to slightly reduce the amount of additional salt added to the glaze.
Is the rosemary mandatory?
Rosemary provides a classic fall aroma, but you could use thyme if you prefer a different herbal note.
Should I use roasted or raw pistachios?
Either will work, but raw pistachios will toast slightly during the baking process for a fresher taste.
Does this recipe contain many allergens?
This recipe contains dairy (butter) and tree nuts (pistachios).
Can I double this recipe for a crowd?
Yes, simply double the ingredients and use two baking dishes to avoid overcrowding, which can lead to steaming instead of roasting.
What is the purpose of the zucchini?
Zucchini adds a different texture and color to the dish, rounding out the vegetable medley.
Can I use honey instead of maple syrup?
Yes, honey can be used as a 1:1 substitute, though the flavor profile will change slightly.