45 min.
Preparation time
Gaps: no
Total: 45 min.
Servings
Serve: 8 persons
Weight Per Serving: 131g
Price Per Serving: 0.41$
102kcal
Nutrition
Calories: 102kcal
Protein: 4.6%
Fat: 43.87%
Carbs: 51.53%
Ingredients
- 2 lbs butternut squash peeled seeded quartered
- 2 tablespoons flat parsley chopped
- 1 clove garlic minced
- 1 tablespoon juice of lemon fresh
- 3 tablespoons olive oil plus more to oil baking sheet
- 0.5 teaspoon orange zest fresh finely grated
- 0.3 cup onion red finely chopped
- 1 tablespoon red wine vinegar
- 0.8 teaspoon salt
Equipment
- bowl
- baking sheet
- oven
- whisk
Directions
- Preheat oven to 35
- Lightly oil a large baking sheet and arrange squash slices on it (they will overlap). Roast until tender, about 15 minutes. Set aside to cool.
- In a small bowl, whisk together 3 tbsp. olive oil, vinegar, lemon juice, garlic, salt, and orange zest.
- In a serving dish, layer squash slices, red onion, and parsley.
- Drizzle with dressing and top with parmesan if you like.
Nutrition Facts
Properties
Nutrition Score
11.869130541449%
Flavonoids
Nutrients percent of daily need