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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (387g) Recipe makes 4 servings |
||
| Calories 184 | ||
| Calories from Fat 4 | (2%) | |
| Amount Per Serving | %DV | |
| Total Fat 0.5g | 0% | |
| Saturated Fat 0.1g | 0% | |
| Monounsaturated Fat 0.1g | ||
| Polyunsaturated Fat 0.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 230mg | 9% | |
| Potassium 1141mg | 32% | |
| Total Carbohydrate 47.6g | 15% | |
| Dietary Fiber 8.3g | 33% | |
| Sugars 13.6g | ||
| Protein 3.7g | 7% | |
Honey-Orange Butternut Squash
Recipe #338401 |
50 min |
5 min prep |
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By: SuperSpike
Nov 19, 2008
Yummy roasted butternut squash with a zesty flavor.
SERVES 4
Ingredients
- 1 butternut squash, peeled and seeded
- 1 orange
- 1/2 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon black pepper
- 1 orange, juice and zest of
- 1-2 tablespoon honey (use 2 if you want it extra sweet)
- nonstick cooking spray
Directions
1
Cut squash into large chunks, about 8 pieces.2
Spray a 7 1/2 by 11 3/4 baking dish with cooking spray. Put squash in dish and season. Sprinkle juice and zest over squash, and then drizzle with honey. Spray the top of the squash with cooking spray.3
Bake in a 350 Degree F oven for 45 minutes to an hour or until squash is tender and carmelized.
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- Course > Side Dishes
- Main Ingredient > Vegetables > Squash
- Main Ingredient > Fruit > Citrus > Oranges
- Preparation > Time to Make > < 60 mins
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- Occasion > Seasonal > Fall
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