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Roasted Carrots and Squash with Maple Pecans

Carrots and squash roasted in a maple- and apple-flavored glaze, topped with glazed pecans.


Hands On: 30 minutes
Total Time: 1 hour 10 minutes

Makes 12 servings (1/2 cup each)

Calorie Count: 183


1 cup chopped pecans
4 tablespoons Fleischmann‘s® Original Spread-tub, divided
5 tablespoons maple-flavored pancake syrup, divided
1 large butternut squash (1 large = about 3 lb)
1 pound carrots, peeled, cut diagonally into 3/4-inch-thick slices
1/2 cup apple jelly


Preheat oven to 400°F. Place pecans in large heavy skillet; cook and stir over medium-high heat 3 minutes, or until lightly toasted. Stir in 1 tablespoon of the Fleischmann’s and 1 tablespoon of the syrup. Reduce heat to medium; cook and stir about 1 minute, or until pecans are dry and glossy. Remove from skillet; set aside.

Peel and seed squash; cut into 1-inch chunks. Place in large bowl. Add carrots; mix lightly.

Melt the remaining 3 tablespoons Fleischmann’s. Pour evenly over vegetables; toss to coat. Spread evenly in large roasting pan.

Bake 35 to 40 minutes, or until vegetables are tender and lightly browned, stirring occasionally.

Meanwhile, mix jelly and the remaining 4 tablespoons syrup in large skillet. Bring to a boil over medium-high heat. Cook until mixture thickens and is reduced, stirring frequently.

Drizzle over vegetables; toss lightly to coat. Spoon into serving dish. Sprinkle with the pecans.

Roasted Carrots and Squash with Maple Pecans

Roasted Carrots and Squash with Maple Pecans

Source: BlogsRelease
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