Bay Leaf and Thyme-Scented Roasted Winter Squash and Garlic

Whole, unpeeled garlic cloves roast along with butternut squash in this aromatic side dish. Give each guest a couple of garlic cloves, and invite them to extract the mellow roasted pulp over the squash.

Yield: 6 servings (serving size: 1 cup)
Recipe from Cooking Light

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 131
  • Calories from fat: 17%
  • Fat: 2.5g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 2.7g
  • Carbohydrate: 28.6g
  • Fiber: 7.9g
  • Cholesterol: 0.0mg
  • Iron: 1.7mg
  • Sodium: 303mg
  • Calcium: 120mg

Ingredients

  • 10 cup (2-inch) cubed peeled butternut squash (about 3 pounds)
  • 1 tablespoon olive oil
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 12 garlic cloves, unpeeled
  • 8 fresh thyme sprigs
  • 6 bay leaves
  • Cooking spray

Preparation

  1. Preheat oven to 450°.
  2. Combine all of the ingredients except cooking spray in a large bowl; toss to coat. Arrange in a single layer on a jelly-roll pan coated with cooking spray. Bake at 450° for 45 minutes or until tender, stirring after 20 minutes. Discard thyme and bay leaves before serving.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Bay Leaf and Thyme-Scented Roasted Winter Squash and Garlic Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy