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Ingredients
2 tablespoons butter, plus more to grease the pan
4 butternut squash, seeded, peeled and cut into ½-inch dice
2 teaspoons kosher salt
Freshly ground black pepper to taste
1 teaspoon chopped orange zest
3 tablespoons chopped fresh rosemary
¼ teaspoon chili pepper flakes
Nutritional analysis per serving
39 grams carbs; 10 milligrams cholesterol; 184 calories; 1 gram monosaturated fat; 2 grams saturated fat; 4 grams fat; 7 grams fiber; 642 milligrams sodium; 3 grams protein; 7 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 400 degrees. Lightly grease 3 cookie sheets. Spread the squash evenly on the cookie sheets. Season with salt and pepper. Roast until nearly soft, 20 to 25 minutes. Let cool slightly. Melt the 2 tablespoons butter. Add the orange zest, rosemary and chili pepper flakes. Toss with the squash. Serve as a side dish, or use in the squash bisque below.
Private Notes
Comments
The amount of rosemary overpowered the squash. One tablespoon would be more than enough.