roasted butternut squash
Preheat oven to 475. Move oven rack to higher position in the oven.
In a large bowl, toss the squash with oil and brown sugar - salt and pepper to taste. Spread the squash out on a baking sheet.
In the same bowl, mix together the hoisin sauce, vinegar and sesame oil.
Roast the squash until just barely tender - about 12 minutes.
Then switch the oven to broil - broil until charred and fully tender - about 10 minutes, but watch closely.
Toss roasted squash in the large bowl with hoisin sauce.
Top with chopped scallions or chives.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (247g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 151 | ||
Calories from Fat: 19 (13%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.1g | 3 % | |
Saturated Fat 0.3g | 2 % | |
Monounsaturated Fat 0.7g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 0.3mg | 0 % | |
Sodium 182.4mg | 6 % | |
Potassium 818.7mg | 22 % | |
Total Carbohydrate 34.3g | 10 % | |
Dietary Fiber 4.8g | 19 % | |
Sugars, other 29.4g | ||
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: 151
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