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    You are in: Home / Recipes / Broiled Winter Squash, Carrots and Onions Recipe
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    Broiled Winter Squash, Carrots and Onions

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    Annie H's Note:

    I had some extra butternut squash I need to use up, so voila!

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    Units: US | Metric


    1. 1
      Preheat your broiler and set the oven rack to the highest level (so that your veggies are 2-3 inches from the heating element).
    2. 2
      Peel, deseed, and cut butternut squash. I prefer to cut it into about 1/3" matchstick, but dicing works well also.
    3. 3
      Peel onions, cut in half and then into 1/4-1/3" strips.
    4. 4
      Scrub carrots and cut into large matchsticks or 1/4" coins.
    5. 5
      Put the veggies into a large bowl, drizzle with olive oil and toss to coat. Sprinkle with all spices and toss again to even distribute spices.
    6. 6
      Spread veggies in a single layer on a large jelly roll pan. You may have to do more than one batch.
    7. 7
      Broil veggies for 4-5 minutes, or until the first side gets medium brown. Stir or flip veggies and put in for another 3-4 mins or until the outsides are crispy and the insides are tender. Repeat with any remaining veggies. Serve as soon as possible, though I was able to put the first batch in a warmed casserole and keep until the second batch was done without comprimising the texture.

    Ratings & Reviews:


    Nutritional Facts for Broiled Winter Squash, Carrots and Onions

    Serving Size: 1 (141 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 91.0
    Calories from Fat 32
    Total Fat 3.5 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 114.0 mg
    Total Carbohydrate 15.4 g
    Dietary Fiber 2.8 g
    Sugars 3.9 g
    Protein 1.3 g

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