This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten. Lea & Perrins Worcestershire sauce, as sold in the United States, is gluten-free.
"All our progress is an unfolding, like the vegetable bud, you have first an instinct, then an opinion, then a knowledge, as the plant has root, bud and fruit. Trust the instinct to the end, though you can render no reason."
-Ralph Waldo Emerson, Poet
There is nothing that says Fall to me like butternut squash. It just feels warm and this recipe is sweet and savory and herbaceous all at once.
Servings: 4 | Serving size: about 1 1/2 cup2
Cooking Time: 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6.
This recipe makes great leftovers, hot or cold.
|4 tsp||olive oil|
|1 medium||butternut squash (peeled, seeded, and diced)|
|8 medium||green onions (sliced crosswise; keep the white and green parts separate)|
|1 tsp||dried marjoram|
|fresh ground black pepper (to taste)|
|2 tsp||Worcestershire sauce|
|2 tsp||maple syrup|
Preheat the oven to 325°F.
Place the olive oil in a large skillet over medium high heat.
Add the squash and cook for about 4 to 5 minutes. Toss frequently.
Add the white part of the green onion, marjoram, salt, pepper, Worcestershire and maple syrup.
Place the pan in the oven and roast for about 25 minutes. Toss occasionally.
Add the green part of the green onion. Toss and roast for another 5 minutes.
Serving size: about 1 1/2 cups
|Calories 161||Calories from Fat 43|
|% Daily Value|
|Total Fat 5g||7%|
|Saturated Fat 1g||2%|
|Monounsaturated Fat 3g|
|Trans Fat 0g|
|Total Carbohydrates 31g||9%|
|Dietary Fiber 6g||19%|
|Vitamin A 470%||Vitamin C 90%|
|Calcium 11%||Iron 13%|
|Vitamin K 54 mcg||Potassium 895 mg|
|Magnesium 83 mg|