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Squash & Carrot Medley: Easy & Tasty Side Dish

Updated on June 12, 2015

Delicious AND Healthy...Who Could Ask For More?

Also by this Author...

Raw Carrots and Butternut Squash

If You Are Looking For the Perfect Side Dish...

Look no further. The creamy texture of butternut squash paired with the smoothness of carrots is already good, but add some spice and it's a winner! If you're like me, you appreciate dishes that are tasty AND good for you. Carrots contain some of the highest levels of pro-vitamin A carotenes and both of these vegetables contain antioxidants that help fight free radicals. The following recipe is a great side dish for pork, beef, chicken, and turkey (Thanksgiving). It's easy to make, too.


1 medium sized butternut squash (washed and cut into cubes- be sure to toss out the seeds)

6 medium sized carrots (peeled and sliced)

1 large onion, chopped

2-3 large cloves garlic, minced

1 can (5 or 6 oz) tomato paste

1-2 cups water

1/2 t cinnamon

1/2 t nutmeg

1/4 t ginger

salt to taste

red pepper flakes to taste (I like it spicy)

splash of red wine

olive oil

1. Pour a generous drizzle of olive oil into a big pot. When hot, quickly sauté the onion and garlic. Add chopped squash and carrots and blend with onions. Cook for a few minutes.

2. Add tomato paste, 1/4 cup water and spices. Cover, lower heat and allow to simmer for about 15 minutes.

3. Keep checking the mixture to make sure it doesn't stick, adding a little more water as needed. Add the salt and pepper and splash of wine. Continue simmering.

4. When the carrots are tender, the medley is done (the squash will cook faster than the carrots). Remove from heat, keep it covered and let is sit for a few minutes before serving.

Well, that's it. Pretty easy, huh? Let me know how it turns out! Thanks for reading.

C. De Melo
Author & Artist


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