Preheat oven to 450 degree oven with the rack on the lowest position by the heating element.
Peel the squash, cut in 1/2 lengthwise. Scoop out seeds and cut across into 1 inch wide slices. Toss with 2 tablespoons of extra virgin olive oil and 1 teaspoon of salt.
Lay out in a single layer on a baking sheet. Roast for 14 to 16 minutes.
Core the apples and slice into 1/2 inch wedges, do not peel. Toss with 1 tablespoon of extra virgin olive oil.
The squash should be starting to brown on the bottom, do not flip. Place apple wedges in open spaces among the squash. Continue roasting for 8 minutes. Squash should be caramelized on the the bottom and the apple soft.
Vinaigrette; Mix the vinegar, sugar and salt until dissolved. Add shallot, parsley and red pepper flake. Mix
Check squash for doneness and place on platter browned side up with the apples. Spoon over the Vinaigrette.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (24g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 20 (80%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.3g||2 %|
|Monounsaturated Fat 1.6g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 0mg||0 %|
|Sodium 584.4mg||20 %|
|Potassium 42.5mg||1 %|
|Total Carbohydrate 1.1g||0 %|
|Dietary Fiber 0.1g||1 %|
|Sugars, other 1g|
|Protein 0.2g||0 %|
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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: 25
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