Try this Oven Roasted Butternut Squash recipe, or contribute your own.
Suggest a better description1. Preheat oven to 400 degrees. Prepare baking sheet with parchment paper or foil, sprayed with vegetable spray.
2. In large bowl, combine squash, rosemary, thyme, salt & pepper. NO GARLIC YET. Drizzle oil over squash & toss to coat.
3. Spread onto prepared baking sheet in a single layer.
4. Roast 20 minutes. Stir squash & rearrange into single layer. Roast an additional 15 minutes. Remove squash from oven. Add chopped garlic and stir to coat squash. Shake out the vegetables into a single layer & roast an additional 5 minutes, so garlic becomes fragrant, but does not brown.
5. Remove from over & toss with juice a 1/2 lemon. Serve.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (4g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 5 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 39.3mg | 1 % | |
Potassium 16.5mg | 0 % | |
Total Carbohydrate 1.1g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.9g | ||
Protein 0.2g | 0 % | |
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: 5
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