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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
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Roasted Butternut Squash and Carrots

Source: Diabetic Cooking Magazine

Butternut squash and carrots baked with brown sugar and butter.

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 2.4 Fat, 3.2 Vegetables, 0.1 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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Servings

Ingredients

4.0
4 cup Squash, butternut, fresh, cubes 2.0
2 each medium onions 8.0
8 oz medium carrots 1.0
1 tbsp packed dark brown sugar 0.25
0 1/4 tsp salt 1.0
1 pinch black pepper 1.0
1 tbsp salted butter

Directions

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.
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.