Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Roasted Kabocha Squash with Garlic, Caper, and Chili Oil
NUTRITION · PER SERVING45M COOK
CAL 15%·PRO 17%
CARBS 34G47% OF CAL
4G FIBER18G SUGAR12G OTHER
FAT 15G45% OF CAL
2G SAT12G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted kabocha squash with capers, garlic, and chili oil, finished with Greek yogurt and lemon. A sophisticated vegetable side with sharp, spicy notes.
sideamerican🍪 sheet pan⚡ microwave🍳 skillet🔥 ovengluten freevegetarian
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Nutrition & ingredients
Ingredients
serves 4- 1 kabocha squash, roughly 2.5 – 3 pounds
- 4 tablespoons olive oil, divided
- kosher salt
- 2 tablespoons capers
- 4 to 6 cloves garlic, thinly sliced
- 1 tablespoon Calabrian chili paste or 1/2 to 1 teaspoon crushed red pepper flakes, see notes above
- 1 cup Greek yogurt
- 1 tablespoon fresh lemon juice
At a glance
PER SERVING · TIME 45M
CAL 15%·PRO 17%
CARBS 34G47% OF CAL
4G FIBER18G SUGAR12G OTHER
FAT 15G45% OF CAL
2G SAT12G 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
- 576mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1314mg
- Calcium
- 116mg
- Iron
- 0.21mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 576MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.