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Bay Leaf and Thyme-Scented Roasted Winter Squash and Garlic

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.

Cooking Light OCTOBER 2004

  • Yield: 6 servings (serving size: 1 cup)

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

Preheat oven to 450°.

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.

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
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