Roasted Butternut Squash and Shallots
Simple, yet delicious use of butternut squash as an amazing way to draw out its distinct taste.
Prep Time5 minutes mins
Cook Time30 minutes mins
Total Time35 minutes mins
Course: Dinner
Cuisine: Vegan
Servings: 4 Servings
Author: Lia Huber
- 1 small butternut squash peeled, seeded and cut into 1/2-inch cubes (about 4 cups, or about 2 pounds)
- 2 cups sliced shallots about 4-5 large
- 2 tablespoons olive oil
- 3 thyme sprigs
- Salt and pepper to taste
Preheat oven to 450 degrees F.
Toss squash and shallots with olive oil, thyme, and a pinch of salt and pepper. Spread in a single layer (or close to it) in a heavy roasting pan.
Roast for 25-30 minutes, stirring occasionally after the first 10 minutes, until squash and shallots are tender and caramelized. Remove from the oven, and discard thyme stems.
Calories: 81kcal | Carbohydrates: 1g | Fat: 7g | Potassium: 16mg | Vitamin A: 60IU | Vitamin C: 1.6mg | Calcium: 3mg | Iron: 0.2mg