Butternut squash is very tasty as a side dish to accompany any protein or salad. It is a great low-carb substitute for tater tots and other potato dishes.
Preheat the oven to 400 degrees F (200 degrees C).
1. Peel butternut squash with a sharp vegetable peeler. Cut in half lengthwise; scoop out and discard seeds. Cut halves into 1-inch slices, then cut slices into 1-inch cubes.
2. Combine butternut squash cubes, olive oil, and garlic in a large bowl and toss until well coated. Season with salt and pepper. For best taste, marinate for 30 mins in bowl.
3. Line a large baking sheet with foil and lightly grease with olive oil.
4. Arrange squash in a single layer on baking sheet and roast in preheated oven until squash is lightly browned and tender when pierced with a fork, 25 to 35 minutes.
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Serving Size: 1 Serving (627g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 315 | ||
Calories from Fat: 36 (11%) | ||
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Amt Per Serving | % DV | |
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Total Fat 4g | 5 % | |
Saturated Fat 0.6g | 3 % | |
Monounsaturated Fat 2.5g | ||
Polyunsanturated Fat 0.6g | ||
Cholesterol 0mg | 0 % | |
Sodium 1769.8mg | 61 % | |
Potassium 2188.1mg | 58 % | |
Total Carbohydrate 73.8g | 22 % | |
Dietary Fiber 12.5g | 50 % | |
Sugars, other 61.2g | ||
Protein 6.5g | 9 % | |
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: 315
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