| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Cyberealm, Kooknet, Vegetables | 4 | Servings | |
INGREDIENTS
| 2 | lb | Butternut squash, peeled |
| cut in 1 1/2 " cubes | ||
| 6 | Shallots, peeled | |
| 2 | T | Vegetable or olive oil |
| 2 | t | Thyme, minced |
| Salt and pepper |
INSTRUCTIONS
Heat oven to 425ø. Put the squash and shallots in a roasting pan large enough to hold them without crowding. Toss with oil, and season with thyme and salt. Roast squash and shallots, stirring them or shaking the pan every 15 minutes, until they are tender and evenly browned, 45 to 50 minutes. Season with pepper to taste; serve warm or at room temperature. Cook's Illustrated Nov/Dec 94 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 1175
Calories From Fat: 483
Total Fat: 53.6g
Cholesterol: 159mg
Sodium: 178mg
Potassium: 3132.3mg
Carbohydrates: 126.8g
Fiber: 4.8g
Sugar: 5g
Protein: 56.5g