Low-Carb Autumn Veggie Skillet

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-02 · Updated 2026-04-02

A vibrant, nutrient-packed skillet of seasonal vegetables glazed with maple and balsamic for a sweet-savory finish. This american-inspired vegetarian (vegan, low-carb) ready in about 40 minutes pairs butternut squash, carrots, celery for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs peeled and cubed butternut squash
• 1 lb julienned carrots
• 1/2 lb sliced celery
• 1 medium diced onion
• 2 minced garlic cloves
• 2 tbsp maple syrup
• 1 tbsp balsamic vinegar
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Heat olive oil in a large skillet over medium heat. Add onion and garlic; sauté for 3-4 minutes until fragrant and translucent.
2. Step 2: Stir in carrots, celery, and butternut squash. Cook for 5-7 minutes, stirring occasionally, until vegetables begin to soften.
3. Step 3: Sprinkle salt and black pepper over the mixture. Add maple syrup and balsamic vinegar; stir to coat. Cook for 10-12 minutes, or until vegetables are tender and the glaze thickens and coats the back of a spoon. Serve warm.