Kristine's Kitchen · by Kristine Rosenblatt
Oven Roasted Butternut Squash
NUTRITION · PER SERVING40M COOK
CAL 6%·PRO 5%
CARBS 24G77% OF CAL
4G FIBER0G ADDED5G INTRINSIC14G OTHER5G TOTAL SUGAR
FAT 4G27% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Simple roasted butternut squash tossed with olive oil, salt, and thyme. Tender and caramelized, it works as a fall side dish or addition to salads and grain bowls.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 3 pound butternut squash
- 1 ½ tablespoons olive oil
- ¼ teaspoon fine sea salt
- ⅛ teaspoon black pepper
- ½ teaspoon fresh thyme leaves (optional)
At a glance
PER SERVING · TIME 40M
CAL 6%·PRO 5%
CARBS 24G77% OF CAL
4G FIBER0G ADDED5G INTRINSIC14G OTHER5G TOTAL SUGAR
FAT 4G27% OF CAL
1G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 30m
- Sodium
- 98mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 747mg
- Calcium
- 50mg
- Iron
- 0.51mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 98MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.