Butternut Squash with Herb Salad
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 98
- Total Fat
- 9
- Saturated Fat
- 1
- Carbohydrates
- 4
- Dietary Fiber
- 2
- Sugar
- 0
- Protein
- 1
- Cholesterol
- 0
- Sodium
- 110
- Total: 45 min
- Active: 10 min
Ingredients
1 3-ounce butternut squash, peeled and cut into 2-inch chunks
1/4 cup extra-virgin olive oil
4 1/4 teaspoons ras el hanout
Kosher salt and freshly ground black pepper
2 cups torn fresh parsley
1 tablespoon red wine vinegar
Directions
- Toss the butternut squash with 3 tablespoons olive oil and 4 teaspoons ras el hanout on a baking sheet; season with salt and pepper. Roast at 475˚ F until golden and tender, about 35 minutes. Transfer to a platter. Toss the parsley with the red wine vinegar and remaining 1 tablespoon olive oil and 1/4 teaspoon ras el hanout. Season with salt and pepper, then pile on top of the squash.