Roasted Ambercup Squash Recipe
Sage and olive oil lend a savory flavor to the subtle sweetness of oven-roasted squash.
Servings 4 people
Calories 217kcal
Cost 8
Ingredients
- 1 ambercup squash cut into 1-inch cubes (peeled or unpeeled)
- 2 tbsp. ghee or Paleo cooking fat
- 1 tbsp. fresh sage chopped
- 2 tbsp. extra-virgin olive oil
- Sea salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 400 F.
- Coat a baking sheet with olive oil.
- In a large bowl, combine the squash, 1 tbsp. olive oil and salt and pepper to taste.2 tbsp. extra-virgin olive oil, Sea salt and freshly ground black pepper to taste, 1 ambercup squash
- Place the squash on the baking sheet and roast for about 30 to 35 minutes, occasionally tossing, until tender.
- While the squash is baking, heat a small skillet over medium heat. Add the ghee or cooking fat and whisk. Once the fat is melted, add the sage.2 tbsp. ghee or Paleo cooking fat, 1 tbsp. fresh sage
- Continue to whisk until the fat begins to turn brown (about 5 minutes), and then remove from the heat
- Transfer the squash to a large bowl. Toss it gently with the sage mixture and serve.
Nutrition
Calories: 217kcal | Carbohydrates: 22g | Protein: 2g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 19mg | Sodium: 8mg | Potassium: 666mg | Fiber: 4g | Sugar: 4g | Vitamin A: 19931IU | Vitamin C: 39mg | Calcium: 100mg | Iron: 2mg