Roasted Butternut Spquash
by Dharmaclock
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INGREDIENTS
- 1 whole Butternut squash
- 1/3 cup Olive oil
- 4 tablespoons Spike Seasoning
INSTRUCTIONS
1-Set oven to bake 400*
2-Cut the top the bottom off the squash; scoop out the seeds. Then chop it into two "halves". (Easiest to separate the thick neck and the pear-shaped bottom)
3-Peel the thick outside side using a potato peeler
4-Chop into small cubes (Approximately 1" in size)
5- Place cubes in a large bowl and toss with olive oil and Spike
6-Spread evenly on baking sheet.
7-Bake at 400* for 20 minutes.
8-Broil at 400* for the last 10 minutes.
9- Remove from oven, cool and enjoy.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (937g) | ||
| Recipe Makes: 1 Servings | ||
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| Calories: 622 | ||
| Calories from Fat: 188 (30%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 20.9g | 28 % | |
| Saturated Fat 3.3g | 16 % | |
| Monounsaturated Fat 13.3g | ||
| Polyunsanturated Fat 2.8g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 53.8mg | 2 % | |
| Potassium 3392.1mg | 89 % | |
| Total Carbohydrate 121.2g | 36 % | |
| Dietary Fiber 22.8g | 91 % | |
| Sugars, other 98.3g | ||
| Protein 10.3g | 15 % | |
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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: 622
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