Heat oven to 425?. Put the squash and shallots in a roasting pan large enough to hold them without crowding. Toss with oil, and season with thyme and salt. Roast squash and shallots, stirring them or shaking the pan every 15 minutes, until they are tender and evenly browned, 45 to 50 minutes. Season with pepper to taste; serve warm or at room temperature. Cooks Illustrated Nov/Dec 94
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|Serving Size: 1 Serving (274g)|
|Recipe Makes: 4|
|Calories from Fat: 43 (25%)|
|Amt Per Serving||% DV|
|Total Fat 4.8g||6 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 2.9g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 53.2mg||2 %|
|Potassium 939.8mg||25 %|
|Total Carbohydrate 33.8g||10 %|
|Dietary Fiber 4.5g||18 %|
|Sugars, other 29.3g|
|Protein 3.4g||5 %|
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Calories per serving: 174
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