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Ingredientes
- 2 lb Butternut squash, peeled cut in 1 1/2 " cubes
- 6 x Shallots, peeled
- 2 Tbsp. Vegetable or possibly extra virgin olive oil
- 2 tsp Thyme, chopped
- Â Â Salt and pepper
Direcciones
- Heat oven to 425 . Put the squash and shallots in a roasting pan large sufficient to hold them without crowding. Toss with oil, and season with thyme and salt. Roast squash and shallots, stirring them or possibly shaking the pan every 15 min, till they are tender and proportionately browned, 45 to 50 min.
- Season with pepper to taste; serve hot or possibly at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 87 | |
| Calories from Fat 2 | 2% |
| Total Fat 0.23g | 0% |
| Saturated Fat 0.05g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 675mg | 19% |
| Total Carbs 22.59g | 6% |
| Dietary Fiber 4.0g | 13% |
| Sugars 4.2g | 3% |
| Protein 1.95g | 3% |
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