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Roasted Butternut Squash and Garlic Recipe
|Butternut squash||4 Medium|
|Extra virgin olive oil||6 Tablespoon|
|Freshly ground black pepper||To Taste|
|Cayenne pepper||1 Pinch|
Calories 924 Calories from Fat 221
% Daily Value*
Total Fat 24 g36.9%
Saturated Fat 1.9 g9.7%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 63.8 mg2.7%
Total Carbohydrates 186 g62%
Dietary Fiber 31.9 g127.5%
Sugars 34.9 g
Protein 16 g31.9%
Vitamin A 3375.5% Vitamin C 556.3%
Calcium 76.5% Iron 62.3%
*Based on a 2000 Calorie diet
cut the squash.
Scoop out the seeds with a spoon and discard, then cut the flesh into 5 cm wedges.
Put in a mixing bowl with 3 tablespoons of the olive oil and mix well.
Season with black pepper and cayenne pepper and mix again, then transfer into an ovenproof dish.
Now break up the garlic bulb into single cloves.
Do not peel.
Add the cloves to the butternut and roast in the oven for 45 minutes.
Add more oil if needed.