Recipe courtesy of Kathleen Daelemans
Roasted Squash and Asparagus
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 159 calorie
- Total Fat
- 2.8 grams
- Saturated Fat
- 0.4 grams
- Carbohydrates
- 34.7 grams
- Dietary Fiber
- 6.6 grams
- Level: Easy
- Total: 35 min
- Prep: 10 min
- Cook: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 159 calorie
- Total Fat
- 2.8 grams
- Saturated Fat
- 0.4 grams
- Carbohydrates
- 34.7 grams
- Dietary Fiber
- 6.6 grams
Ingredients
2 1 /2 pounds acorn and butternut squash (whatever kinds of squash are available), seeded and cut into 1/2-inch rings
2 teaspoons olive oil
Coarse grained salt and cracked black pepper
1 bunch asparagus, cleaned
Directions
- Preheat oven to 450 degrees F.
- Place squash rings in a plastic bag with olive oil, salt and pepper. Shake until well coated. Place on a baking sheet in a single layer. Cook, turning once until squash is softened and almost cooked through, about 25 minutes. About halfway through cooking, add the asparagus and continue roasting until all are tender.
