1 of 3 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (245g) Recipe makes 4 servings |
||
| Calories 239 | ||
| Calories from Fat 141 | (58%) | |
| Amount Per Serving | %DV | |
| Total Fat 15.7g | 24% | |
| Saturated Fat 6.5g | 32% | |
| Monounsaturated Fat 7.2g | ||
| Polyunsaturated Fat 1.1g | ||
| Trans Fat 0.0g | ||
| Cholesterol 22mg | 7% | |
| Sodium 70mg | 2% | |
| Potassium 803mg | 22% | |
| Total Carbohydrate 26.7g | 8% | |
| Dietary Fiber 4.6g | 18% | |
| Sugars 5.0g | ||
| Protein 2.4g | 4% | |
Menus using this recipe:
people who like this recipe also like:
Microwave Poached Egg on Toast
By: Trisha W
Easy and Tasty Barbecue Chicken Sandwiches in the Crock Pot
By: Kree
By: Sharon123
By: cookin4my3boys
By: CountryLady
Roasted Butternut Squash in Brown Butter and Nutmeg
By: Kelly M.
Feb 1, 2004
This recipe couldnt be easier and is very flavorful.
SERVES 4
Ingredients
- 2 lbs butternut squash, peeled and seeded (about 1 large one)
- 2 tablespoons olive oil
- 3 tablespoons salted butter
- 1/4 teaspoon ground nutmeg or fresh nutmeg, grated
Directions
1
Preheat oven to 375 degrees.2
Cut peeled and seeded squash into 1-inch cubes.3
Spray a baking sheet or dish with nonstick cooking spray.4
Place squash on baking dish and drizzle with olive oil.5
Toss to coat and arrange in a single layer.6
Bake for 45 minutes, or until very tender and beginning to brown, stirring occasionally.7
Transfer to serving dish or bowl.8
Melt butter in small saucepan over medium-low heat, until butter turns a nut-colored brown, about 4 minutes only-- don't burn it!9
Pour over squash, toss to coat, and sprinkle with nutmeg.10
Serve hot.
Questions about this recipe?
Spot an error in this recipe?
is this recipe not exactly what you are looking for?
Try other Roasted Butternut Squash in Brown Butter and Nutmeg recipes
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > 5 or Less Ingredients
- Preparation > Inexpensive
- Preparation > Equipment > Oven > Roast
- Occasion > Dinner Party
- Occasion > Holiday/Event > Non-Religious > Thanksgiving
- Occasion > Seasonal > Fall
- Occasion > Seasonal > Winter
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: AuntSana aka Chopped Liver
On May 25, 2008
The only thing wrong with this recipe is that one squash just isn't enough, unless this is supposed to feed only one! Seriously, this is so good that you really do need to increase the amount of squash to feed 4. Became an instant fave! Thnx so much for posting, Kelly!
From: Marg (CaymanDesigns)
On Feb 26, 2007
Easy to prepare (well, after you get the darn butternut squash peeled!! 
) We enjoyed the flavor also. Thanks!
From: PaulaG
On Nov 6, 2005
There is nothing like roasted vegetables. The slow roasting brings out the natural sweetness and this recipe was no exception. I served this with Cajun Pork Roast Cajun Pork Roast by NimrodCook. The roast needed to cook at 350 degrees so I planned to cook the squash a little longer to make up for the 25 degree difference in oven temperature and it really didn't need it. The butter was nicely browned in the time specified. Thanks for a great vegetable side.
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2008 Scripps Networks, Inc. All rights reserved