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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Spray baking dish with Pam. | 2. Combine butternut squash and carrots in large bowl. Melt butter in small saucepan over medium heat. Whisk in maple syrup, garlic,rosemary, salad pepper ane pistacchio. Add to squash mixture and toss to coat. | 3. Transfer mixture to prepared baking dish. . | 4. DO AHEAD: Can be made 1 day ahead. Cover and chill. Bring to room temperature before continuing. | 5. Preheat oven to 375°F Cover squash mixture with foil. Bake covered 40 minutes. Uncover; add zucchini bake until all vegetables are tender, about 20 minutes longer. | 6. I you can find coloured carrots or add your choice of parsnip of other winter squash. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butternut squash	2	cups	peeled	126.0	32.732	2.8	0.28
carrot	2	cups	cubed	104.96	24.5248	2.3808	0.6144
butter	2	tablespoons		171.0	7.857	5.343	14.4
maple syrup	1/3	cup		273.0	70.392	0.042	0.063
garlic clove	2		minced	8.94	1.9836	0.3816	0.03
rosemary	1	tablespoon	chopped	2.227	0.3519	0.0563	0.0996
salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
pistachio	1/4	cup	chopped	172.2	8.3548	6.1992	13.9359
zucchini	2		chopped	66.64	12.1912	4.7432	1.2544

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.