Roasted Butternut Squash and Red Onions
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By cooking.nytimes.com
Roasted Butternut Squash and Red Onions
Instructions
Cook:1h
Updated at: Fri, 22 Nov 2024 01:38:53 GMT
Nutrition balance score
Great
Glycemic Index
58
Moderate
Glycemic Load
11
Moderate
Nutrition per serving
Calories217.8 kcal (11%)
Total Fat15.6 g (22%)
Carbs18.8 g (7%)
Sugars4.4 g (5%)
Protein3.4 g (7%)
Sodium85.7 mg (4%)
Fiber3.5 g (12%)
% Daily Values based on a 2,000 calorie diet
Ingredients
10 servings
½ cupolive oil
plus extra for pans
4red onions
large
coarse salt
black pepper
4 poundsbutternut squash
cut into 1/2-inch wedges, peeled or unpeeled
⅓ cuppine nuts
or shelled green pistachio nuts, optional
2 tablespoonsflat-leaf parsley
coarsely chopped, mint, cilantro, or a combination, for garnish
¼ cuptahini paste
2 tablespoonslemon juice
1clove garlic
small, crushed
Instructions
View on cooking.nytimes.com
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