Roasted Butternut Squash (Sandra Lee) Recipe

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Roasted Butternut Squash (Sandra Lee)
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Ingredients:

Directions:

  1. Preheat the oven to 375 degrees F, and line 2 baking sheets with parchment paper.
  2. Peel, seed, and dice the squash into 1-inch cubes. Toss the cubes in a large bowl together with the remaining ingredients. Spread into a single layer on the baking sheets. Roast in the oven until the squash is tender in the center and the outside is brown and crisp, about 25 to 30 minutes. Remove the squash from the oven, transfer to a serving bowl and serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 72.95 Kcal (305 kJ)
Calories from fat 63.63 Kcal
% Daily Value*
Total Fat 7.07g 11%
Sodium 0.95mg 0%
Potassium 71.46mg 2%
Total Carbs 2.78g 1%
Sugars 0.37g 1%
Dietary Fiber 0.57g 2%
Protein 0.3g 1%
Vitamin C 4.2mg 7%
Vitamin A 0.2mg 6%
Iron 0.3mg 2%
Calcium 18.7mg 2%
Amount Per 100 g
Calories 279.31 Kcal (1169 kJ)
Calories from fat 243.63 Kcal
% Daily Value*
Total Fat 27.07g 11%
Sodium 3.62mg 0%
Potassium 273.6mg 2%
Total Carbs 10.63g 1%
Sugars 1.42g 1%
Dietary Fiber 2.19g 2%
Protein 1.14g 1%
Vitamin C 16mg 7%
Vitamin A 0.7mg 6%
Iron 1.3mg 2%
Calcium 71.6mg 2%

* 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.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.9
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free,
  • sodium free,
  • cholesterol free

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