Roasted Butternut Squash Slices
Preparation and cooking time: 35 minutes
Simple perfection. Slices of butternut squash, dipped in olive oil, sprinkled with rosemary and a bit of salt and roasted until they start to get crispy and caramelized.
Ingredients:
- 1/3 butternut squash, 350gr, 12.4oz, I used the 'neck' to get nice half circles'
- 1 tbs olive oil, 13.5gr, .48oz
- 1 tsp dried rosemary
- sprinkling of salt
Instructions:
- Cut squash into slices about 1/2" (1.25cm) thick.
- Mix oil, salt and rosemary in a bowl.
- Add squash and toss well to coat.
- Spread squash on baking sheet and bake for 30 minutes, 400F (200C).
- Turn once, after 15 minutes.
Note: To clean butternut squash first peel it, using a potato/vegetable peeler. If it's large (typically) cut it in half between the 'neck' and 'bowl' ends. Then cut those in half the 'long' way. Scoop the seeds out of the round end and discard. I use the neck end for uniform pieces and the bowl end for soups and smaller pieces.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search
