Herb-Roasted Squash

Recipe

Side Dish
Herb-Roasted Squash

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User Rating

3.29 out of 5 stars
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28 ratings

Recipe Data

16
Servings
20min
Prep
1hr5min
Total

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Description

The savory flavors of three squash varieties are heightened with a mix of oil, vinegar, garlic and herbs. This is a go-with-anything side or add turkey sausage for a one-platter meal.

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Servings and Ingredients

Ingredients
Serves 16
QuantityIngredientAdd
1butternut squash, peeled, seeded and cut into 1-inch cubes
2acorn squash, peeled, seeded and cut into 1-inch cubes
2buttercup squash, peeled, seeded and cut into 1-inch cubes
½ c.Hy-Vee Select olive oil
2 tbsp.Hy-Vee Select balsamic vinegar
3garlic cloves, minced
3 tbsp.Hy-Vee dried parsley
2 tsp.Hy-Vee salt
1 tsp.Hy-Vee black pepper
¾ tsp.Hy-Vee dried rosemary
¾ tsp.Hy-Vee dried thyme
pine nuts, optional

Things To Grab

  • 11-by-15-inch rimmed baking sheet
  • Aluminum foil
  • Large bowl

Directions

  1. Preheat oven to 475 degrees. Line an 11-by-15-inch rimmed baking sheet with aluminum foil.

  2. Whisk together olive oil, vinegar, garlic, parsley, salt, black pepper, rosemary and thyme. Pour over squash and toss to coat. Spread in a single layer on prepared baking sheet.
  3. Place squash cubes in a large bowl. Set aside.

  4. Bake 35 to 45 minutes, stirring every 15 minutes, until squash is tender and golden brown. Garnish with pine nuts, if desired.

Nutrition facts

Servings

120 Calories per serving

Amounts Per Serving

  • Total Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 300mg
  • Total Carbohydrates: 15g
  • Protein: 1g

Daily Values

0%
Vitamin A 70%
0%
Vitamin C 30%
0%
Iron 6%
0%
Calcium 6%

Recipe Source:

Hy-Vee Seasons Fall 2012.