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Roasted Butternut Squash and Carrots
Source: Diabetic Cooking Magazine

Butternut squash and carrots baked with brown sugar and butter.

Prep Time: 30 minutes
Cook Time: 45 minutes
Difficulty: Easy

Nutrition Facts

Makes 5 servings
Amount Per Serving
Calories 110.4
Total Carbs 23.3 g
Dietary Fiber 4.2 g
Sugars 10.1 g
Total Fat 2.4 g
Saturated Fat 1.5 g
Unsaturated Fat 0.2 g
Potassium 424.2 mg
Protein 1.8 g
Sodium 158.7 mg
Dietary Exchanges
1/2 Fat , 3 1/2 Vegetables , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 cup  Squash, butternut, fresh, cubes
2 each  medium onions
8 oz  medium carrots
1 tbsp  packed dark brown sugar
0 1/4 tsp  salt
1 pinch  black pepper
1 tbsp  salted butter
  1. Preheat oven to 400 degrees F. Line large baking sheet with foil and coat with nonstick cooking spray. Arrange vegetables in single layer on foil; coat lightly with cooking spray. Sprinkle vegetables with brown sugar, salt and pepper.
  2. Bake 30 minutes. Stir gently; bake 10 to 15 minutes longer or until vegetables are tender. Remove from oven; drizzle with butter and toss to coat.

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