Print
Email
Add a photoServings: 4
Ingredients
- 2 lb Butternut squash, peeled cut in 1 1/2 " cubes
- 6 x Shallots, peeled
- 2 Tbsp. Vegetable or possibly extra virgin olive oil
- 2 tsp Thyme, chopped
- Â Â Salt and pepper
Directions
- Heat oven to 425 . Put the squash and shallots in a roasting pan large sufficient to hold them without crowding. Toss with oil, and season with thyme and salt. Roast squash and shallots, stirring them or possibly shaking the pan every 15 min, till they are tender and proportionately browned, 45 to 50 min.
- Season with pepper to taste; serve hot or possibly at room temperature.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 87 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 675mg | 19% |
| Total Carbs 22.59g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.2g | 3% |
| Protein 1.95g | 3% |
Advertisement
Advertisement
Leave a review or comment
Leave a review
Sign Up — Free Membership it's free!
Recently featured in
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
DailyCandy, Trendhunter, Eater, LaunchSquad, Mashable, Killer Startups & San Jose Mercury News
Or connect via:
