Roasted Butternut Squash and Carrots with Dried Cranberries

This is a fusion of a recipe from Ina Garten for roasted butternut squash and one from The New Elegant but Easy Cookbook for Agata and Valentina’s Sicilian Carrots (see the Agata and Valentina website for a picture of the recipe made with sliced carrots and this post at The Wash Family Cookbook for a picture of the recipe made with baby carrots).

Roasted Butternut Squash and Carrots with Dried Cranberries
I don’t really measure for this because you can use whatever amounts you like, to taste (more or less cranberries, more or less sugar or even none, and all carrots or all butternut squash).

butternut squash, peeled, seeded and cubed (one medium squash, about 2 lbs.)
baby carrots (one lb. bag)
olive oil (enough to coat vegetables, about 2 Tbl.)
salt and pepper, to taste
brown sugar, to taste (about a Tbl.)
dried cranberries, a handful or about 1/4 cup

Line a baking sheet with parchment or non stick foil. Add the vegetables to the baking sheet. Season to taste with salt, pepper and brown sugar. Add a drizzle of olive oil and toss the vegetables to lightly coat with the oil. Taste the vegetables and adjust seasoning as needed.

Roast the vegetables at 400 degrees until the vegetables are tender and starting to caramelize. The edges of some vegetables should be deep brown. This should take about 40 minutes, and you should stir the vegetables about halfway through the bake time to ensure even cooking.

I serve this warm, but the all carrot version of this recipe from Agata and Valentina is meant to be served room temperature as a salad. To make the Agata and Valentina Sicilian Carrot Salad, use 2 lbs. of carrots instead of the mix of carrots and butternut squash, leave out the brown sugar and, after roasting, add some toasted pine nuts (3 Tbl.) and shredded basil (9 leaves).

Tags: roasted butternut squash, roasted carrots, roasted vegetable salad, roasted vegetables