substitute for stuffing
Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the ends of the squash. Peel the squash, leaving alternating strips of skin intact. Halve the squash; scoop out and discard the pulp and seeds, then large dice. Cut out and discard the cauliflower core; cut the head into bite-sized florets. Large dice the potatoes. Slice the shallot into wedges.
Place the squash, cauliflower, potatoes, shallot, and thyme sprigs on a sheet pan. Drizzle with 1 tablespoon of olive oil and season with salt and pepper; toss to thoroughly coat. Arrange in a single, even layer and roast 34 to 36 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Heat the butter on medium-high until melted. Add the chestnuts; season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until the butter is browned and nuttily fragrant. (Be careful not to overcook, as the butter can burn easily.) Transfer to a bowl. Top the vegetables with sauce.
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Serving Size: 1 Serving (323g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 179 | ||
Calories from Fat: 55 (31%) | ||
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Amt Per Serving | % DV | |
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Total Fat 6.1g | 8 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 1.5g | ||
Polyunsanturated Fat 0.4g | ||
Cholesterol 15.3mg | 5 % | |
Sodium 91.5mg | 3 % | |
Potassium 1074.9mg | 28 % | |
Total Carbohydrate 30g | 9 % | |
Dietary Fiber 6.5g | 26 % | |
Sugars, other 23.6g | ||
Protein 5.1g | 7 % | |
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: 179
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