Preheat oven to 475 degrees. Line an 11-by-15-inch rimmed baking sheet with aluminum foil.
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.
Servings and Ingredients
|1 butternut squash, peeled, seeded and cut into 1-inch cubes|
|2 acorn squash, peeled, seeded and cut into 1-inch cubes|
|2 buttercup squash, peeled, seeded and cut into 1-inch cubes|
|½ c. Hy-Vee Select olive oil|
|2 tbsp. Hy-Vee Select balsamic vinegar|
|3 garlic 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
- 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.
Place squash cubes in a large bowl. Set aside.
Bake 35 to 45 minutes, stirring every 15 minutes, until squash is tender and golden brown. Garnish with pine nuts, if desired.
Amounts Per Serving
- Total Fat: 1g
- Cholesterol: 0mg
- Sodium: 300mg
- Total Carbohydrates: 15g
- Protein: 1g