 |
|
|
|
Roasted Carrots and Squash with Maple PecansCarrots and squash roasted in a maple- and apple-flavored glaze, topped with glazed pecans Recipe Rating  1 ratings. Rate this recipe Time:
Hands On: 30 minutes
Total Time: 1 hour 10 minutes Servings:
Makes 12 servings (1/2 cup each)
| Ingredients |
- 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
|
 | Directions | - 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.
|
Nutrition Facts Amount per Serving Calories 183 % Daily Value* Total fat 15% 10 g Saturated fat 5% 1 g Cholesterol 0% 0 MG Sodium 2% 39 MG Carbohydrate 9% 26 g Dietary fiber 8% 2 g Sugars 1% 13 g Protein 4% 2 g Vitamin A 281% Vitamin C 22% Calcium 5% Iron 5% * Percent Daily Values are based on a 2,000 calorie diet |
|
|
|
