Preheat oven to 475 degrees. Line an 11-by-15-inch rimmed baking sheet with aluminum foil.
Recipe
Side Dish
Herb-Roasted Squash
Primary Media
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.
Servings and Ingredients
Ingredients
Serves 16
Quantity | Ingredient | Add |
---|---|---|
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
Directions
- 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.
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.