Roasted Carrots & Butternut Squash with Shallot and Thyme
3½ cup(s), peeled, cut into chunks on the bias
Uncooked butternut squash
3½ cup(s), peeled, cubed
6 medium, quartered
1 tsp(s), finely grated
1 tbsp(s), chopped
- Preheat oven to 425°F(218°C). Line a large baking pan with parchment paper.
- Spread carrot, squash and shallot in a single layer on prepared pan and coat with cooking spray; season with salt, cinnamon, cumin and pepper. Roast until well browned, stirring once halfway through cooking, 30-35 minutes. Serve vegetables sprinkled with zest and thyme.
- Serving size: 1 c