Ingredients:
- 1 butternut squash, peeled, seeded , cut lengthwise in quarters, then crosswise in 1/2-inch-thick slices (about 2 1/2 lbs)
Directions:
- Heat oven to 500 degrees; position racks to divide oven in thirds; line 2 rimmed baking sheets with nonstick foil.
- Mix squash, pepper and onion in a large bowl.
- Combine garlic, spice blend, salt and oil in a small bowl, Add 2 tablespoons to vegetables; toss to coat; spread evenly on 1 baking sheet.
- Place on high oven rack and roast 10 minutes.
- Meanwhile, put lamb in a large bowl; adding remaining spice blend mixture; toss to coat; spread on the other baking sheet.
- Move vegetables to low rack; put meat on high rack.
- Roast 10 minutes, or until lamb is cooked through and vegetables are tender.
- Gently toss meat with vegetables; sprinkle with cilantro, serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 535.38 Kcal (2242 kJ) | ||
| Calories from fat | 400 Kcal | ||
| % Daily Value* | |||
| Total Fat | 44.44g | 68% | |
|---|---|---|---|
| Cholesterol | 110.35mg | 37% | |
| Sodium | 524.98mg | 22% | |
| Potassium | 424.03mg | 9% | |
| Total Carbs | 5.6g | 2% | |
| Sugars | 1.84g | 7% | |
| Dietary Fiber | 2.27g | 9% | |
| Protein | 26.88g | 54% | |
| Vitamin C | 39.9mg | 67% | |
| Iron | 3mg | 17% | |
| Calcium | 32.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 253.52 Kcal (1061 kJ) | ||
| Calories from fat | 189.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.05g | 68% | |
|---|---|---|---|
| Cholesterol | 52.26mg | 37% | |
| Sodium | 248.6mg | 22% | |
| Potassium | 200.8mg | 9% | |
| Total Carbs | 2.65g | 2% | |
| Sugars | 0.87g | 7% | |
| Dietary Fiber | 1.07g | 9% | |
| Protein | 12.73g | 54% | |
| Vitamin C | 18.9mg | 67% | |
| Iron | 1.4mg | 17% | |
| Calcium | 15.2mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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