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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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from TLC, for safe keeping, got raves at T-day dinner 2010 Ingredients:
1 lb butternut squash, peeled and cut into 1-inch cubes (about 4 cups) |
2 medium onions, coarsely chopped |
8 ounces carrots, peel and cut into 1/2-inch diagonal slices (about 2 cups) |
nonstick cooking spray |
1 tablespoon dark brown sugar |
1/4 teaspoon salt |
black pepper (optional) |
1 tablespoon butter or 1 tablespoon margarine, melted |
Directions:
1. 1. Preheat oven to 400°F Line large baking sheet with foil and coat with cooking spray. Arrange vegetables in single layer on foil; coat lightly with cooking spray. Sprinkle vegetables with brown sugar, salt and pepper, if desired.
2. 2. Bake 30 minutes. Stir gently; bake 10 to 15 minutes more or until vegetables are tender. Remove from oven. Drizzle with butter; toss to coat.
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