Baked butternut squash recipes with carrots are as easy to makes as they are enjoyable. This recipe was not thought of nor planned but it was absolutely delicious and took no time at all. The two main ingredients were just in my fridge. I had seen the butternut squash and shredded carrots, knowing that I had to something with them while they were still fresh instead of just letting them stay in the vegetable drawer.
I honestly don’t remember what I bought them for but as a stay-at-home mom, I knew I could get pretty crafty with these two items while also acknowledging the health benefit it would provide for my family. Baked butternut squash recipes with carrots and flaxseed are an excellent source of Vitamin A, which contributes to healthy eyesight.
And knowing how long my kids spend time looking at the computer, TV, or any screen, I knew that this would be not only a great way to provide them with the vitamins they needed but also a tasty meal they would love.
What you need in order to make the baked butternut squash recipe idea with carrots is one cup of shredded carrots, 1 large seeded butternut squash, 1 tablespoon of canola oil, ½ teaspoon lemon juice, 1 teaspoon of salt, 1 teaspoon of onion powder, and ½ teaspoon of grounded black pepper.
I also added the baked butternut squash with carrots 1 teaspoon of black garlic powder, ½ teaspoon of paprika, ½ teaspoon of cumin, and 3 tablespoons of flaxseed meal. I added in the flaxseed because they also offer health benefits such as high in fiber and have a variety of vitamins and minerals.
This baked butternut squash recipe with carrots was not only tasty but also offers great health benefits. Not only did I love making this, but my children loved it. And because of that, I am definitely putting this flavorsome meal on the list to make again.
This plant based recipe is delicious and nutritious.
Combine the flaxseed and all the dry seasoning in a mixing bowl and whisk
preheat the oven to 350°F
Cut the tops off the butternut squash and then slice it in half lengthwise
Scoop out the guts and seeds
Baste the flesh with a Canola oil and then rub 3/4 portion of your flaxseed seasoning mixture all over as well.
Line a sheet pan with parchment paper or foil and lay the butternut squash have facedown and pop it in the oven.
Combine the Shredded Carrots, lemon juice, and the rest of the seasoning mixture in a mixing bowl and toss.
After one hour of baking carefully pull out the butternut squash and stuff the seasoned shredded carrots in the squash cavity.
Bake it for another 20 to 30 minutes then allow it to rest for 10 minutes and serve.