Oven Roasted Broccoli And Squash Recipe
Winter squashes are coming into season and they can be stuffed, stewed, pureed, or roasted with broccoli, garlic and thyme.
Servings 4 people
Calories 245kcal
Cost 10
Ingredients
- 4 to 5 cups mixed squash chopped (butternut squash, ambercup, acorn, etc.)
- 1 big broccoli head cut into florets
- ¼ cup olive oil
- 2 garlic cloves minced
- 1 tsp. paprika
- 1 tsp. dried oregano
- ¼ tsp. dried thyme
- ¼ tsp. onion powder
- Sea salt and freshly ground black pepper
Instructions
- Preheat oven to 425 F.
- In a bowl combine the squash, broccoli, garlic, paprika, oregano, thyme, and onion powder.4 to 5 cups mixed squash, 1 big broccoli head, 2 garlic cloves, 1 tsp. paprika, 1 tsp. dried oregano, ¼ tsp. dried thyme, ¼ tsp. onion powder
- Season everything to taste, and drizzle with the olive oil.¼ cup olive oil, Sea salt and freshly ground black pepper
- Toss everything and place on a baking sheet.
- Roast in the oven 25 to 30 minutes, turning at the halfway point.
- Make sure the squash is fork tender and serve warm.
Nutrition
Calories: 245kcal | Carbohydrates: 29g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 58mg | Potassium: 1028mg | Fiber: 8g | Sugar: 6g | Vitamin A: 16469IU | Vitamin C: 166mg | Calcium: 171mg | Iron: 3mg