Well Plated · by Erin Clarke★ 4.9 (580)
Roasted Butternut Squash
NUTRITION · PER SERVING40M COOK
CAL 10%·PRO 8%
CARBS 41G81% OF CAL
7G FIBER12G SUGAR22G OTHER
FAT 6G24% OF CAL
1G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Cubes of butternut squash roasted with maple syrup, cinnamon, and rosemary until caramelized. Sweet and savory, this pairs well with autumn meals or weeknight dinners.
sideamericanroast🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 large butternut squash (about 3 pounds, peeled, seeded, and cut into 1-inch cubes)
- 1 1/2 tablespoons extra-virgin olive oil
- 1 1/2 tablespoons pure maple syrup
- 1 3/4 teaspoons kosher salt
- 3/4 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 tablespoon chopped fresh rosemary
At a glance
PER SERVING · TIME 40M
CAL 10%·PRO 8%
CARBS 41G81% OF CAL
7G FIBER12G SUGAR22G OTHER
FAT 6G24% OF CAL
1G SAT5G 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
- 771mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1144mg
- Calcium
- 89mg
- Iron
- 0.83mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 771MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.