Umami
Umami

Anna And Ari Test Book

Roasted Butternut Squash with Onions, Bacon, and Parmesan

Side

4 servings

portions

15 minutes

temps actif

55 minutes

temps total

Ingrédients

Olive oil spray

20 ounces peeled and cubed butternut squash

1 small red onion (cut into 1-inch wedges)

1 ½ tablespoons extra-virgin olive oil

1 teaspoon kosher salt

Freshly ground black pepper

2 slices center-cut bacon (chopped)

¼ cup freshly grated Parmesan cheese

Chopped Italian parsley (for garnish)

Instructions

Preheat oven to 400 degrees F. Spray a large sheet pan with oil.

In a large bowl, add the squash, onion, oil, salt and pepper, to taste. Toss to evenly coat.

Spread in an even layer on prepared sheet pan. Roast for 20 minutes.

Remove sheet pan from the oven and add the bacon and 2 tablespoons of the Parmesan. With a spatula, toss the veggies and mix in the bacon and Parmesan.

Put sheet pan back in the oven and cook an additional 20 minutes.

Sprinkle with remaining Parmesan and garnish with parsley.

Nutrition

Taille de Portion

3 /4 cup

Calories

158 kcal

Lipides Totaux

8 g

Lipides Saturés

2 g

Lipides Insaturés

-

Acides Gras Trans

-

Cholestérol

7 mg

Sodium

460 mg

Glucides Totaux

19 g

Fibres Diététiques

3 g

Sucres Totaux

4 g

Protéines

5 g

4 servings

portions

15 minutes

temps actif

55 minutes

temps total
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