Vegetarian crowd pleaser - excellent as a side dish or a main entree.
Cut Buttercup squash horizontally in half, scoop out strings and seeds, then cut into 2 inch slices and peel skin. (A vegetable peeler works well - be sure not to leave any green skin, as this will taste a little bitter) Heat oven to 350 F on Convection.
Place squash in a large pyrex pan face up and spray with olive oil misto sprayer, salt and pepper, bake for 25 minutes and flip the squash for another 10 minutes or until tender. Once tender, cut into ? inch chunks right in the pan.
On a cookie sheet place 1 inch slices of eggplant and brush with coconut oil, sea salt and pepper. Bake for 10 minutes each side on 350 F, and set aside for 5 minutes before slicing into quadrants. Add to squash, and add butter - place back into oven for 3 minutes or until butter has melted.
On the same cookie sheet place sliced onion, spray with olive oil misto spray, salt lightly and add Chef's Shake spice. Bake for 15 minutes or until glossy, remove from oven and fold into squash and eggplant.
Voila - enjoy this super tasty dish. Also great for parties and picnics.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (399g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 299 | ||
Calories from Fat: 173 (58%) | ||
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Amt Per Serving | % DV | |
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Total Fat 19.2g | 26 % | |
Saturated Fat 6.1g | 31 % | |
Monounsaturated Fat 10.6g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 5.1mg | 2 % | |
Sodium 4677.8mg | 161 % | |
Potassium 963.2mg | 25 % | |
Total Carbohydrate 34g | 10 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 30.6g | ||
Protein 3.5g | 5 % | |
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: 299
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