LDC Roasted Butternut Squash
by TinaTemple
Tina 1018
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INGREDIENTS
- 12 lbs Butternut squash
- 1/2 lb Butter
- 1/3 C Olive oil
- 3/4 C Maple Syrup
- Salt and Pepper to taste
INSTRUCTIONS
Wash you Squash
Peel, deseed, and cut your squash into 1 " cubes
Toss in olive oil, add salt and pepper, and let butter melt in pan.
Cook @ 375 for 1;15 or until tender, and a nice brown color, Please test to see if more time is needed.
Tossing them every so often to get your even brown color. The last 5 minutes of cooking, drizzle with Maple Syrup and pop back into
oven for 5-7 min.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (287g) | ||
| Recipe Makes: 20 Servings | ||
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| Calories: 220 | ||
| Calories from Fat: 93 (42%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 10.4g | 14 % | |
| Saturated Fat 6g | 30 % | |
| Monounsaturated Fat 3.1g | ||
| Polyunsanturated Fat 0.6g | ||
| Cholesterol 24.4mg | 8 % | |
| Sodium 80.2mg | 3 % | |
| Potassium 966.9mg | 25 % | |
| Total Carbohydrate 33.8g | 10 % | |
| Dietary Fiber 5.4g | 22 % | |
| Sugars, other 28.4g | ||
| Protein 2.8g | 4 % | |
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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. |
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Calories per serving: 220
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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