Roasted Rosemary Butternut Squash and Shallots

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This broadside crockery achieves long-roasted spirit and caramelization successful a half-hour's time. To treble the recipe, usage 2 baking sheets; if roasting some sheets simultaneously, summation the last roasting clip to 20 to 25 minutes.

This tin beryllium made respective hours up and reheated conscionable earlier serving.

Adapted from the November 2006 contented of Fine Cooking magazine.

Ingredients

  • 3 cups 3/4-inch diced butternut squash (from a 2-pound squash)
  • 4 mean shallots, chopped into quarters
  • 2 tablespoons extra-virgin olive oil
  • 1 spoon finely chopped rosemary
  • 1 spoon coarse kosher salt, positive much to taste
  • 1/2 spoon sugar
  • 1/2 spoon freshly crushed achromatic pepper

Nutritional Facts

Per serving

  • Calories

    124

  • Fat

    7 g

  • Saturated Fat

    1 g

  • Carbohydrates

    16 g

  • Sodium

    489 mg

  • Protein

    2 g

  • Fiber

    2 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from the November 2006 contented of Fine Cooking magazine.

Tested by Kelly L. Johnson.

Published March 12, 2026

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