Roasted Butternut Squash
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
5 cup, cubes Butternut Squash 42 gram(s) Butter (Kerrygold) Pure Irish Gold Foil 1T=14g 1 T dried RosemarySalt to taste
Heat a skillet on medium-high, and melt the butter. Continue stirring the butter until slightly frothy (about 3 minutes).
Remove from heat, add Rosemary, and incorporate.
Return to medium-high heat, add butternut squash cubes, and still well to coat.
Spread out the cubes as best you can so they can cook evenly, and allow to brown for about 10 minutes. Stir up again, and allow to cook another 10 minutes.
Reduce to simmer, cover, and cook for 10-15 minutes. Enjoy!
Serving Size: Makes 5, 1-Cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TARABARA.
Remove from heat, add Rosemary, and incorporate.
Return to medium-high heat, add butternut squash cubes, and still well to coat.
Spread out the cubes as best you can so they can cook evenly, and allow to brown for about 10 minutes. Stir up again, and allow to cook another 10 minutes.
Reduce to simmer, cover, and cook for 10-15 minutes. Enjoy!
Serving Size: Makes 5, 1-Cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user TARABARA.
Nutritional Info Amount Per Serving
- Calories: 177.5
- Total Fat: 8.5 g
- Cholesterol: 22.5 mg
- Sodium: 86.2 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 7.5 g
- Protein: 2.3 g
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