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Baked butternut squash recipes

Baked Butternut Squash With Carrots

This plant based recipe is delicious and nutritious.

Course Main Course
Cuisine American, asian
Keyword antioxidants, baking, butternut squash, gluten free, heathy
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Resting Time 10 minutes
Total Time 1 hour 55 minutes
Servings 6 servings
Calories 220 kcal
Author admin


  • 1 average butternut squash
  • 1 tbsp canola oil
  • 1/2 tbsp lemon juice
  • 1/2 tsp paprika
  • 1/2 tsp Black garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/2 tsp ground black pepper 
  • 1 cup shredded carrots
  • 3 tbsp Ground flaxseed


  1. Combine the flaxseed and all the dry seasoning in a mixing bowl and whisk 

  2. preheat the oven to 350°F

  3. Cut the tops off the butternut squash and then slice it in half lengthwise

  4. Scoop out the guts and seeds 

  5. Baste the flesh with a Canola oil and then rub 3/4 portion of your flaxseed seasoning mixture all over as well. 

  6. Line a sheet pan with parchment paper or foil and lay the butternut squash have facedown and pop it in the oven.

  7. Combine the Shredded Carrots, lemon juice, and the rest of the seasoning mixture in a mixing bowl and toss. 

  8. After one hour of baking carefully pull out the butternut squash and stuff the seasoned shredded carrots in the squash cavity. 

  9. Bake it for another 20 to 30 minutes then allow it to rest for 10 minutes and serve.