Recipe courtesy of Anne Burrell
Recipe courtesy of Anne Burrell
Episode:
The Secret to a Holiday Meal
Roasted Kabocha Squash, Haricots Verts, Mushrooms and Pepitas
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- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 8 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 124
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 427 mg
- Level: Easy
- Total: 1 hr
- Prep: 15 min
- Cook: 45 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 124
- Total Fat
- 7 g
- Saturated Fat
- 1 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 4 g
- Sugar
- 4 g
- Protein
- 6 g
- Cholesterol
- 0 mg
- Sodium
- 427 mg
Ingredients
Directions
- Preheat the oven to 375 degrees F.
- In a large bowl, toss the squash with olive oil, cinnamon, crushed red pepper and salt. Put the squash on a sheet tray and put in the oven. Roast the squash until very soft, about 30 minutes.
- Toss the haricots verts with olive oil, crushed red pepper and salt. Put on a sheet tray and roast in the oven for 15 to 17 minutes. Repeat this process with the mushrooms and roast for 12 to 14 minutes.
- Place the pepitas on a sheet tray and roast for 7 to 8 minutes.
- When all the veggies are roasted, combine all them. Garnish with the toasted pepitas and chives.
