Butternut Squash and Carrot Medley

When I made this, it was supposed to be a side dish to meat and other things. Then I realized I'd totally forgotten to thaw the pork chops. So dinner it became!

Ingredients:

1 medium-large butternut squash, peeled and cubed
3 large carrots, peeled and chopped into rounds
2 Tbsp butter
1/4 cup pure maple syrup
1/4 tsp fresh thyme
salt and pepper

Turn a large frying pan on medium heat and add the butter, letting it cover the bottom of the pan. Drop in the squash and carrots, and stir around to coat.

Cover and let cook about 12-15 minutes, turning the heat to low if it burns and occasionally stirring.

Then add the other remaining ingredients and stir well, cooking another 5 minutes or until all the vegetables are tender. Serves 4-5 people.