Spend with Pennies · by Holly Nilsson★ 4.9 (15)
Roasted Butternut Squash
NUTRITION · PER SERVING45M COOK
CAL 6%·PRO 5%
CARBS 22G69% OF CAL
4G FIBER0G ADDED5G INTRINSIC13G OTHER5G TOTAL SUGAR
FAT 5G34% OF CAL
1G SAT4G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Simple roasted butternut squash seasoned with olive oil, thyme, and salt, cooked until golden and tender. A straightforward vegetable side that works with nearly any meal.
sideamerican🍪 sheet pan🔥 ovendairy freegluten freeveganvegetarian
View the full recipe on Spend with Pennies →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 butternut squash (2 ½ to 3 pounds)
- 2 tablespoons olive oil
- ½ teaspoon dried thyme leaves (fresh )
- salt and pepper to taste
- chopped fresh parsley (optional)
At a glance
PER SERVING · TIME 45M
CAL 6%·PRO 5%
CARBS 22G69% OF CAL
4G FIBER0G ADDED5G INTRINSIC13G OTHER5G TOTAL SUGAR
FAT 5G34% OF CAL
1G SAT4G 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
- 35m
- Sodium
- 129mg
- Total sugar
- 5g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 686mg
- Calcium
- 48mg
- Iron
- 0.60mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 129MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.