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Ingredientes
- 1 butternut squash (about 2.5 lbs), peeled, halved lengthwise, seeded, and chopped
- 2 Granny Smith apples, peeled, cored, and chopped
- 2 fennel bulbs, halved lengthwise, cored, and chopped; plus 2 tbsp chopped fennel fronds
- 1/2 cup dried cranberries
- 1/4 cup olive oil
- 1 1/2 tsp salt
- 1/2 tsp freshly ground pepper
Direcciones
- Preheat oven to 400 degrees
- Toss squash, apples, fennel (and fronds, if using), cranberries, oil, salt, and pepper in large bowl until well coated
- Arrange squash mixture in a single layer on a baking sheet
- Roast until vegetables are tender and lightly browned, about 1 hour.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 131g | |
| Recipe makes 6 servings | |
| Calories 157 | |
| Calories from Fat 82 | 52% |
| Total Fat 9.35g | 12% |
| Saturated Fat 1.27g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 612mg | 26% |
| Potassium 297mg | 8% |
| Total Carbs 20.07g | 5% |
| Dietary Fiber 3.7g | 12% |
| Sugars 12.24g | 8% |
| Protein 0.86g | 1% |
