Roasted Butternut Squash with Herbed Vinaigrette

McPhail frequently roasts vegetables to deepen their flavors.

Yield: 4 servings (serving size: 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 122
  • Calories from fat: 28%
  • Fat: 3.8g
  • Saturated fat: 0.5g
  • Monounsaturated fat: 2.7g
  • Polyunsaturated fat: 0.4g
  • Protein: 2.6g
  • Carbohydrate: 21.5g
  • Fiber: 4.2g
  • Cholesterol: 0.0mg
  • Iron: 1.5mg
  • Sodium: 312mg
  • Calcium: 99mg

Ingredients

  • Dressing:
  • 1 tablespoon finely chopped shallots
  • 2 tablespoons white balsamic vinegar
  • 1 tablespoon olive oil
  • 1/4 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • Salad:
  • 1 1/3 cups cubed peeled butternut squash
  • 1 cup cubed peeled sweet potato
  • 1/2 cup green beans
  • 1/2 cup wax beans
  • 4 cups trimmed arugula
  • 1/4 cup vertically sliced sweet onion
  • 1/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

Preparation

  1. Preheat oven to 350°.
  2. To prepare dressing, combine first 5 ingredients in a small bowl, stirring well with a whisk.
  3. To prepare salad, combine 1 tablespoon dressing, squash, and sweet potato in a medium bowl; toss well. Place squash mixture on jelly-roll pan or roasting pan in a single layer. Bake at 350° for 15 minutes. Add green beans and wax beans; bake an additional 10 minutes. Cool slightly. Combine squash mixture, remaining dressing, arugula, and remaining ingredients in a large bowl, and toss well.
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