Try this Roasted Butternut Squash with Tahini and Feta recipe, or contribute your own.
Suggest a better descriptionHeat oven to 425 degrees and lower rack to lowest position. Peel squash removing all the fibrous skin (about 1/8" deep) until squash is completely orange with no white flesh remaining. Halve squash lengthwise and scrape out seeds. Slice squash into 1/2" thick slices.
Toss squash with melted butter, salt, and pepper. Arrange on rimmed baking sheet in a single layer. Roast until back row is well browned, 25-30 minutes. Rotate sheet and bake until that back row is well browned, 6-10 minutes more. Remove squash from oven and flip each piece. Continue to roast until squash is very tender and browned, 10-15 minutes longer.
For the topping: whisk tahini, olive oil, lemon juice, honey, and salt together in a small bowl. Transfer squash to a platter and drizzle with tahini mixture. Sprinkle with feta, pistachios, and mint and serve.
From: COOK'S ILLUSTRATED, Jan./Feb. 2014
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Serving Size: 1 Serving (18g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 102 | ||
Calories from Fat: 90 (88%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10g | 13 % | |
Saturated Fat 4.2g | 21 % | |
Monounsaturated Fat 3.6g | ||
Polyunsanturated Fat 1.6g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 30.2mg | 1 % | |
Potassium 74.7mg | 2 % | |
Total Carbohydrate 2.7g | 1 % | |
Dietary Fiber 0.9g | 4 % | |
Sugars, other 1.8g | ||
Protein 1.6g | 2 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 102
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