Belly Full · by Amy Flanigan
Roasted Butternut Squash
NUTRITION · PER SERVING40M COOK
CAL 9%·PRO 10%
CARBS 19G45% OF CAL
3G FIBER0G ADDED4G INTRINSIC12G OTHER4G TOTAL SUGAR
FAT 10G51% OF CAL
3G SAT7G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash seasoned with olive oil, thyme, and Parmesan, with caramelized edges. Sweet and savory, it is an elegant vegetable side that complements any main course.
sideamerican🔥 ovengluten freevegetarian
View the full recipe on Belly Full →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 pounds butternut squash ( , peeled, seeded, cut into 3/4-inch cubes)
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 4 sprigs fresh thyme ((or 1/2 teaspoon fresh thyme leaves, or 1/4 teaspoon dried thyme))
- 1/3 cup grated Parmesan cheese
At a glance
PER SERVING · TIME 40M
CAL 9%·PRO 10%
CARBS 19G45% OF CAL
3G FIBER0G ADDED4G INTRINSIC12G OTHER4G TOTAL SUGAR
FAT 10G51% OF CAL
3G SAT7G 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
- 20m
- Cook
- 20m
- Sodium
- 617mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 584mg
- Calcium
- 130mg
- Iron
- 0.53mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 617MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.