Weight Watchers Roasted Squash and Carrots Recipe
Weight Watchers Roasted Squash and Carrots Recipe. This easy, and healthy side dish recipe is perfect for Fall, Thanksgiving, or Christmas dinner.
It’s vegan, vegetarian, and low fat.
To make this dish, you will need butternut squash, carrots, red onions, salt, ground cumin, ground cinnamon, black pepper, fresh thyme, and orange zest.
The key to making this dish is to roast the vegetables in a very hot oven so that they get caramelized on the outside but stay tender on the inside. This brings out their natural sweetness and makes them incredibly flavorful.
Weight Watchers Points
MyWW Points: 0 Green Points
0 WW Smart Points
Personal Points will vary based on your individual plan.
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Fun but practical! The measurements are at 4 ounces, 7 ounces, and 10 ounces.
Butternut squash is a type of winter squash that is grown for its sweet, nutty flavor and dense, orange flesh. It is typically harvested in the fall and can be stored for several months.
Butternut squash is a good source of vitamins A and C, as well as fiber, and potassium.
It can be eaten roasted, baked, or pureed and used in soups and other dishes.
When choosing a butternut squash, look for one that is heavy for its size and has smooth, unblemished skin.
Ground cumin is a spice made from the dried seed of the cumin plant. It is used in several cuisines, including Indian, Moroccan, and Middle Eastern.
Cumin has a warm, earthy flavor and is often used to season meats, stews, and vegetables. It can also be used in spice blends, such as curry powder and garam masala.
Ground cumin should be stored in a cool, dry place and kept for up to six months.
When ground cumin is fresh, it will have a light yellow color. As it ages, it will darken to a brown color. If your ground cumin is older than six months, it may have lost its flavor and should be replaced.
What to serve with
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Weight Watchers Roasted Squash and Carrots
- 3½ cups butternut squash peeled, cubed
- 3½ cups carrots peeled, cut into chunks on the bias
- 6 medium red onions quartered
- nonstick cooking spray as needed
- 1 teaspoon kosher salt
- ½ teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
- 1 tablespoon fresh thyme chopped
- 1 teaspoon orange zest finely grated
- Preheat oven to 425° F.
- Prepare a large baking pan by lining with parchment paper.
- On prepared baking pan, add butternut squash, carrots, and red onions, Stir to mix, and spread to an even layer.
- Spray vegetables with non-stick cooking spray to coat.
- Season with kosher salt, ground cumin, ground cinnamon, and ground black pepper.
- In preheated oven, roast approximately 15 minutes, stir and flip then roast another approximately 15 to 20 minutes or until browned well.
- To serve, season by sprinkling with fresh thyme, and orange zest.
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