Warm the oil gently in a small pan. Crush two cloves of garlic and finely dice the other two. Add to the warm oil along with the herbs, salt and pepper. Remove from heat and allot to stay warm while vegetables are being prepped.
Cut the flesh of the squash into 1 inch cubes. Similarly cube the other vegetables into bite-sized chunks. In a large plastic bag (or other suitable container) toss the cubed vegetables with the marinade and allow to sit for at least 30 minutes. You can go up to 4 hours with this step if it suits your menu plan.
Pre-heat oven to 425F. Place marinated vegetables in a baking dish and sprinkle with salt & pepper to taste. Coarse salt & fresh cracked pepper are the best bet for this dish. Roast the vegetables until very tender and lightly brown around the edges. About 40 minutes worked in our convection oven.
During the last few minutes of roasting you can add some coarsely chopped rosemary or other herbs. Just take care that they don't burn.
Each (app 1 cup) serving contains an estimated:
Cals: 198, FatCals: 64, TotFat: 7g
SatFat: 1g, PolyFat: 1g, MonoFat: 5g
Chol: 0mg, Na: 261mg, K: 760mg
TotCarbs: 29g, Fiber: 6g, Sugars: 0g
NetCarbs: 23g, Protein: 3g
I served this with a smoked venison sausage. It made a hardy and filling meal.
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|Serving Size: 1 Serving (235g)|
|Recipe Makes: 8|
|Calories from Fat: 20 (16%)|
|Amt Per Serving||% DV|
|Total Fat 2.2g||3 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 1.3g|
|Polyunsanturated Fat 0.4g|
|Cholesterol 0mg||0 %|
|Sodium 173.4mg||6 %|
|Potassium 791.6mg||21 %|
|Total Carbohydrate 25.4g||7 %|
|Dietary Fiber 5.5g||22 %|
|Sugars, other 19.9g|
|Protein 2.9g||4 %|
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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: 123
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