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*VEGAN* Roasted Butternut Squash by

Ingredients

- 1 tsp ground black pepper
- 1 dash sea salt (0.4 g)
- 1 tbsp balsamic vinegar
- 1 tsp fresh rosemary
- 1 tbsp extra virgin olive oil
- 6 cups cubed butternut squash

Instructions

1. Preheat oven to 400 °F (200 °C).

2. Toss squash cubes with olive oil, balsamic vinegar, and rosemary.

3. Put on cookie sheet or dish large enough to hold it in a single layer.

4. Roast until squash is very soft and starting to get slightly caramelized.

Servings: 6

Nutrition Information (per serving):
Calories 86.33
Fat 2.45 g
Saturated Fat 0.32 g
Sodium 32.5 mg
Carbohydrates 16.72
Fiber 2.92 g
Sugars 3.5 g
Protein 1.45 g

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