Try this Cinnamon pecan roasted squash recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 400 degrees. Lightly oil a baking sheet or coat with non stick spray.
Place butternut squash in single layer onto baking sheet. Add olive oil, maple syrup, dark brown sugar, cinnamon and nutmeg. Gently toss to combine.
Place in oven and bake 25-30 minutes, turning once, or until tender. Add pecans during last 10 minutes of cooking time. Serve immediately, garnished with rosemary if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (87g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 447 | ||
Calories from Fat: 238 (53%) | ||
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Amt Per Serving | % DV | |
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Total Fat 26.4g | 35 % | |
Saturated Fat 2.6g | 13 % | |
Monounsaturated Fat 16g | ||
Polyunsanturated Fat 6.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 14.7mg | 1 % | |
Potassium 188.3mg | 5 % | |
Total Carbohydrate 55.5g | 16 % | |
Dietary Fiber 3.5g | 14 % | |
Sugars, other 52g | ||
Protein 2.6g | 4 % | |
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: 447
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