Preheat oven to 350*
Cut squash in half lengthwise & scoop out seeds, cut again lengthwise into wedges
Arrange squash quarters cut side up in baking pan
In bowl mix together garlic, oil, vinegar, sugar & thyme
Brush mixture on squash and season with salt/pepper
Cover pan tightly with foil
Bake until tender, 30-40 minutes then uncover & raise temp to 400*
Roast until squash is lightly caramelized, approx 10-15 minutes
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (2g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 0 (NaN%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 290.8mg||10 %|
|Potassium 2.2mg||0 %|
|Total Carbohydrate 0.1g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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.
BigOven Pro required
Eat healthier with nutrition info.
Calories, carbs, protein, sodium, fiber and more - easily calculate from any recipe.
There are no reviews yet. Be the first!