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Oven Roasted Butternut Squash With Marsala

Recipe #300317 | 45 min | 15 min prep | SERVES 8 (Change Servings)
(0) RATE IT NOW READ REVIEWS

dicentra

RECIPE BY: dicentra

Food & Wine 1998.

Posted on: Apr 23, 2008

Print Recipe

Ingredients

  • 3 tablespoons olive oil
  • 3 lbs butternut squash, peeled and cut into 3/4-inch dice
  • 3 medium onion, coarsely chopped
  • 1 tablespoon finely chopped thyme
  • 1/2 teaspoon freshly grated nutmeg
  • salt & freshly ground black pepper
  • 1 cup dry marsala
  • 3 tablespoons finely chopped flat leaf parsley

    • Directions

    1. 1
      Preheat the oven to 425°. Spread the oil in a large metal baking dish.
    2. 2
      Add the squash, onions, thyme, nutmeg and a generous pinch each of salt and pepper and toss to coat.
    3. 3
      Roast for 20 to 25 minutes, or until the squash and onions are tender and lightly browned. Transfer the vegetables to a serving bowl and set the pan over high heat.
    4. 4
      Add the Marsala and cook until reduced to a glaze, about 15 minutes.
    5. 5
      Pour the Marsala over the vegetables, sprinkle with the parsley and toss well. Keep warm until serving.

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    Nutrition Facts

    Serving Size 1 (248g)

    Recipe makes 8 servings

    Calories 165
    Calories from Fat 47 (29%)
    Amount Per Serving %DV
    Total Fat 5.3g 8%
    Saturated Fat 0.8g 3%
    Monounsaturated Fat 3.7g
    Polyunsaturated Fat 0.6g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 10mg 0%
    Potassium 698mg 19%
    Total Carbohydrate 25.1g 8%
    Dietary Fiber 4.1g 16%
    Sugars 5.8g
    Protein 2.2g 4%
    Vitamin A 18261mcg 365%
    Vitamin B6 0.3mg 17%
    Vitamin B12 0.0mcg 0%
    Vitamin C 40mg 67%
    Vitamin E 0mcg 2%
    Calcium 96mg 9%
    Iron 1mg 8%

    detailed view...

    how is this calculated?

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