Two Peas & Their Pod · by Maria Lichty
Roasted Butternut Squash with Balsamic, Blue Cheese, and Pecans
NUTRITION · PER SERVING45M COOK
CAL 29%·PRO 26%
CARBS 77G52% OF CAL
15G FIBER0G ADDED18G INTRINSIC44G OTHER18G TOTAL SUGAR
FAT 31G48% OF CAL
6G SAT25G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted butternut squash cubes with balsamic vinegar, blue cheese, and pecans. Sweet, tangy, and crunchy. Serve as a side for fall and holiday meals.
side🍪 sheet pan🔥 ovengluten freevegetarian
View the full recipe on Two Peas & Their Pod →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
- 1 large butternut squash (about 3 pounds, peeled and seeded and cut in 1-inch chunks)
- 2 tablespoons olive oil
- 2 teaspoons finely chopped fresh rosemary
- Kosher salt and freshly ground black pepper (to taste)
- 1-2 tablespoons balsamic vinegar
- 1/3 cup roughly chopped pecans
- 1/4 cup crumbled blue cheese
At a glance
PER SERVING · TIME 45M
CAL 29%·PRO 26%
CARBS 77G52% OF CAL
15G FIBER0G ADDED18G INTRINSIC44G OTHER18G TOTAL SUGAR
FAT 31G48% OF CAL
6G SAT25G 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
- 684mg
- Total sugar
- 18g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 2375mg
- Calcium
- 256mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 684MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.