Rosemary Butternut Squash Recipe

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Rosemary Butternut Squash
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Ingredients:

Directions:

  1. In a large bowl mix the brown sugar, rosemary, salt, pepper and butter. Cut until crumbly. Add cubed squash and stir until mixed. Lay out on roasting pan and roast 30-40 min until sqush is soft. Serve.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 180.44 Kcal (755 kJ)
Calories from fat 137.33 Kcal
% Daily Value*
Total Fat 15.26g 23%
Cholesterol 40.49mg 13%
Sodium 5.59mg 0%
Potassium 99.23mg 2%
Total Carbs 11.8g 4%
Sugars 9.36g 37%
Dietary Fiber 0.47g 2%
Protein 0.42g 1%
Vitamin C 4.9mg 8%
Vitamin A 0.4mg 14%
Iron 0.3mg 2%
Calcium 23.5mg 2%
Amount Per 100 g
Calories 351.12 Kcal (1470 kJ)
Calories from fat 267.22 Kcal
% Daily Value*
Total Fat 29.69g 23%
Cholesterol 78.79mg 13%
Sodium 10.87mg 0%
Potassium 193.09mg 2%
Total Carbs 22.95g 4%
Sugars 18.21g 37%
Dietary Fiber 0.92g 2%
Protein 0.82g 1%
Vitamin C 9.6mg 8%
Vitamin A 0.8mg 14%
Iron 0.6mg 2%
Calcium 45.8mg 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

  • 4.8
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • very low sodium

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