Roasted-Squash Compote
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2tablespoons butter, plus more to grease the pan
- 4butternut squash, seeded, peeled and cut into ½-inch dice
- 2teaspoons kosher salt
- Freshly ground black pepper to taste
- 1teaspoon chopped orange zest
- 3tablespoons chopped fresh rosemary
- ¼teaspoon chili pepper flakes
Nutritional analysis per serving (6 servings)
184 calories; 4 grams fat; 2 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 7 grams sugars; 3 grams protein; 642 milligrams sodium
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.