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Oven Roasted Caramelized Butternut Squash with Carrots

A colourful vegetarian dish packed with beautiful flavours


What inspires? Sometimes it is something I have seen somewhere and I want to create my own recipe of the recipe, sometimes it is a request from you guys or my family, but mostly it is the beautiful produce I see and then I feel like I want to make something with it. That is how this recipe was born, I saw these beautiful colourful carrots in the shop and I couldn´t leave them there. So I grab some and thought I would make a colourful roasted autumn vegetables.

This is not your regular roasted vegetables, these are with a twist and have a beautiful palette of flavours, the sweet caramelized vegetables, crunchy walnuts and the salty cheese. Perfect combination of flavours on a plate.

Even if this is a vegetarian dish, it is very filling and keeps you satisfied for long.



Step by Step Video


Roasted Butternut Squash with Carrots

A colourful vegetarian dish packed with beautiful flavours


  • 1 medium butternut squash

  • 6 medium carrots (I used yellow, orange and purple)

  • 50g butter

  • 50g brown unrefined cane sugar (you can also use other brown sugar)

  • salt

  • pepper

  • 50g walnuts

  • some fresh thyme

  • some feta cheesse to serve


  1. Peel the butternut squash, half it, remove the seeds and cube it into medium cubes.

  2. Wash the carrots well and cut into medium pieces.

  3. Melt half of the butter in a pan over medium heat. Once melted add half of the sugar and allow the sugar to melt completely. When the sugar has melted and is bubbling you can add half of the vegetables to the pan and turn up the heat. Once the vegetables have a nice caramelized surface (see in the video) season well with salt and pepper, mix and remove from heat. Repeat with the second half of the vegetables.

  4. Lay a parchment paper on a baking tray and spread the vegetables over the tray so that they are not on top of each other. Add fresh thyme on top. Crush the walnuts and also add them on top.

  5. Bake the vegetables in 200°C in the middle shelf of the oven for about 20 minutes.

  6. Serve warm with some feta cheese on top.

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