RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 5383
View Recipe |
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Recipe Name: |
Herb Roasted Butternut Squash - Copy |
Source: |
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Submitted by: |
Lindy H. Frank |
Last Modified: |
0000-00-00
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Course: |
Side Dish |
Used in Baskets: |
No |
Base: |
Vegetable |
Kosher: |
Meat |
Ethnicity: |
American |
Kosher for Passover: |
No |
Preparation Time: |
0.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
375 |
Approx. Cost/Serving: |
$0.22
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
| 0
Cup
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Tested: |
Yes |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 1 to taste salt and pepper 0.5 Tablespoon basil, fresh chopped 0.5 Tablespoon oregano, fresh chopped
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Directions:
Preheat oven to 375 degrees. Place squash pieces, cut side down, on a baking sheet. Bake for 30 minutes.
Flip squash pieces, cut side up. Spray with cooking spray and season with salt and pepper. Sprinkle herbs over the tops.
Roast squashes until very tender and well browned, another 5 to 10 minutes. |
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Nutrition per Serving: |
Calories: |
20 |
Total Carbs: |
5.4 |
Net Carbs: |
0.0 |
Cholesterol: |
0.0 |
Fat: |
0.1 |
Protein: |
0.46 |
Fiber: |
1.46 |
Sodium: |
1.50 |
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