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Rosemary and Shallot Roasted Butternut Squash from The Alternative Autoimmune Cookbook
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Servings
4
servings
Ingredients
1
whole
butternut squash
peeled, seeded, and diced
2
whole
shallot
diced
3
tablespoons
coconut oil
1
teaspoon
dried rosemary
1
teaspoon
sea salt
Instructions
Preheat oven to 400 degrees. Put diced squash in a large bowl and drizzle with oil. Add shallots, rosemary and salt. Stir to coat.
Spread squash in a single layer on a baking sheet. Roast 30 minutes, stirring halfway through for even browning. Serve and enjoy!
Nutrition
Calories:
167
kcal
|
Carbohydrates:
16
g
|
Protein:
2
g
|
Fat:
11
g
|
Saturated Fat:
10
g
|
Polyunsaturated Fat:
0.5
g
|
Monounsaturated Fat:
1
g
|
Sodium:
484
mg
|
Potassium:
453
mg
|
Fiber:
3
g
|
Sugar:
3
g
|
Vitamin A:
12250
IU
|
Vitamin C:
34.7
mg
|
Calcium:
80
mg
|
Iron:
1.4
mg