Twice-Baked Butternut Squash with Brown Butter
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Roasted honeynut squash halves finished with brown butter, fresh rosemary, sage, and breadcrumbs. A light but flavorful side dish elegant enough for holiday tables and Sunday dinners.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 2 to 3 small honeynut squash
- 3 tablespoons unsalted butter
- 1 tablespoon minced fresh rosemary
- 1 tablespoons fresh minced sage
- 1/2 teaspoon salt
- ½ to ¾ cup breadcrumbs
- 5 sage leaves (fried)
At a glance
PER SERVING · TIME 60M
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
- 45m
- Sodium
- 448mg
- Total sugar
- 14g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1864mg
- Calcium
- 160mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 448MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.