The Mediterranean Dish · by Suzy Karadsheh★ 4.8 (47)
Roasted Butternut Squash Recipe
NUTRITION · PER SERVING45M COOK
CAL 6%·PRO 5%
CARBS 17G53% OF CAL
3G FIBER0G ADDED4G INTRINSIC10G OTHER4G TOTAL SUGAR
FAT 7G50% OF CAL
1G SAT6G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash with a bright lime vinaigrette, hazelnuts, and anchovy for depth. Caramelized and sweet with nutty texture and tangy acidity, a sophisticated autumn side.
sidemediterranean🍪 sheet pan🔥 ovendairy freegluten free
View the full recipe on The Mediterranean Dish →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 3 tbsp extra virgin olive oil
- 1 Butternut squash (2 lbs.), (peeled, halved, and seeded)
- 1/4 tsp Kosher salt, ((or fine sea salt))
- 2 tbsp fresh lime juice
- 1/2 tsp finely grated lime zest
- 1 garlic clove, (minced)
- Crushed red pepper flakes, (a pinch)
- 1/4 cup chopped toasted hazelnuts, ((or walnuts or pecans) )
- 3 oil-packed anchovy fillets, (minced)
- 2 scallions (whites and green parts), (thinly sliced )
At a glance
PER SERVING · TIME 45M
CAL 6%·PRO 5%
CARBS 17G53% OF CAL
3G FIBER0G ADDED4G INTRINSIC10G OTHER4G TOTAL SUGAR
FAT 7G50% OF CAL
1G SAT6G 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
- 15m
- Cook
- 30m
- Sodium
- 149mg
- Total sugar
- 4g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 530mg
- Calcium
- 42mg
- Iron
- 0.49mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 149MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.