Roasted squash and leeks
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
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
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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.
Number of Servings: 3
Recipe submitted by SparkPeople user LORETTACAT.
Member Ratings For This Recipe
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HDRURY
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RB2252