Savory Butternut Squash
This was really tasty but I think I'm allergic :(
- Preparing Time: 40 minutes
- Total Time: 30 minutes
- Served Person: 5
squash
indian
side dish
fall
light
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains honey
dairy free
pescatarian
- 1 tbsp honey
- 1 tbsp olive oil
- 1 salt and pepper
- 2 medium butternut squash
- 1/4 cup raisins golden
- 1/2 ts curry powder
- 2 tbsp fresh cilantro minced
- Carbohydrate 64.5232723172414 g
- Cholesterol 0 mg
- Fat 3.24503924137931 g
- Fiber 9.99123483246187 g
- Protein 5.0847074137931 g
- Saturated Fat 0.482768740689655 g
- Serving Size 1 1 Serving (495g)
- Sodium 82.5438696551724 mg
- Sugar 54.5320374847795 g
- Trans Fat 0.248171772413794 g
- Calories 272 calories
1. Preheat oven to 500 degrees. 2. Peel and cube 6 cups of squash. Toss squash in oil, and season with salt pepper to taste. Place squash in a single layer on a jelly-roll pan. Bake for 10 minutes or until tender. 3. Remove from oven; toss squash with remaining ingredients. Serve immediately.
