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3.5 of 5 (2)
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Nutritional Info
  • Servings Per Recipe: 3
  • Amount Per Serving
  • Calories: 184.8
  • Total Fat: 5.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 263.8 mg
  • Total Carbs: 37.2 g
  • Dietary Fiber: 9.9 g
  • Protein: 3.2 g

View full nutritional breakdown of Roasted squash and leeks calories by ingredient
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Roasted squash and leeks

Submitted by: LORETTACAT

Introduction

Based on Butternut Squash Toss in First for Women 12/24/07, p. 60. Based on Butternut Squash Toss in First for Women 12/24/07, p. 60.
Number of Servings: 3

Ingredients

    3 C diced winter squash
    3 cloves garlic, sliced
    1 T olive oil
    2 leeks, trimed, cleaned, and sliced into about 1" or 2" pieces
    1/2 tsp. dried thyme (or 2 tsp. fresh thyme)
    pinch of salt
    black pepper

Directions

Heat oven to 375 F. Place squash and garlic into a baking pan, such as 9 x 13", and drizzle 1 T olive oil over. Toss to coat the pieces, then cover loosely with another flat pan and bake for 40 minutes. Stir in the thyme and leeks, stir to partially coat with oil, then recover (loosely) and continue to roast for another 20 minutes or until the leeks are tender. Makes 3 hearty servings.

Number of Servings: 3

Recipe submitted by SparkPeople user LORETTACAT.






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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    This was wonderful! We will definitely be making this again. I think the calories are off a bit, though, when I put all the ingredients in and divided by three, I got 136 calories per serving. Even better!! - 1/5/08

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  • The Squash was fabulous but the leeks I could have done without. Maybe it's just my personal taste. I love leeks but maybe only when they are sauteed. Thanks for sharing:) - 6/27/10

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