Herb Roasted Butternut Squash
Recipe: #18624
April 25, 2015
Categories: Side Dishes, Squash, One-Pot Meal, Easter, Sunday Dinner, Thanksgiving, Oven Roast, Gluten-Free Kosher, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Vegetarian Dinner, Vegan Dinner, more
"Made this last night to go with some lemony oregano grilled chicken breast."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (249.5 g)
- Calories 236.9
- Total Fat - 18.3 g
- Saturated Fat - 2.5 g
- Cholesterol - 0 mg
- Sodium - 157.4 mg
- Total Carbohydrate - 17.1 g
- Dietary Fiber - 2.6 g
- Sugars - 10.8 g
- Protein - 1.9 g
- Calcium - 67.6 mg
- Iron - 1 mg
- Vitamin C - 0.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 375°F.
Step 2
Put oil and herbs, spices and sugar in a large bowl. Stir together. Add squash cubes and stir well to coat all pieces.
Step 3
Place in a single layer on a large cookie sheet lined with parchment paper.
Step 4
Bake in preheated 375°F. oven for 30 minutes. Then turn up to 400°F. for last 15 minutes. Serve hot.
Tips
No special items needed.
1 Reviews
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