Roasted Sweet Potato & Butternut Squash Recipe

Looking for an easy Roasted Sweet Potato & Butternut Squash recipe? Learn how to make Roasted Sweet Potato & Butternut Squash using healthy ingredients.


Submitted by foxriver

Makes 14 servings



113 calories per portion (HIGH in potassium & fiber, LOW in sodium & saturated fat)

Recipe Ingredients for Roasted Sweet Potato & Butternut Squash

28 oz butternut squash, peeled and cubed (1 medium sized)
1 onion, sliced
33 oz sweet potatoes, cubed (2 1/2 medium sized)
3 tbsp olive oil
2 tsp garlic, minced
1/8 tsp garlic salt
1/8 tsp rosemary, dried
1/2 tsp ground cumin
1/8 tsp ground black pepper

Recipe Directions for Roasted Sweet Potato & Butternut Squash

  1. Cut squash in half, place cut side down on roasting pan

  2. Mix oil and other ingredients with onion and sweet potatoes.

  3. Spread out potatoes and onions in remaining space of roasting pan.

  4. Cook on 350F for 45 - 55 minutes (until potato is tender)

  5. Scoop out cooked inside of squash and mix with other ingredients.

  6. Divide all into 14 servings and freeze.

Categories

Side Dish

Nutrition Facts
Serving Size 134.8g
Amount Per Serving
Calories
113
Calories from Fat
27
% Daily Value*
Total Fat
3.0g
5%
Saturated Fat
0.4g
2%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
40mg
2%
Potassium
440mg
13%
Total Carbohydrates
21.0g
7%
Dietary Fiber
3.3g
13%
Sugars
4.4g
Protein
1.8g
Vitamin A 310% Vitamin C 24%
Calcium 5% Iron 5%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
A
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in potassium
  • Very high in vitamin A
  • Very high in vitamin C
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