Anna And Ari Test Book
Roasted Butternut Squash with Onions, Bacon, and Parmesan
4 servings
portions15 minutes
temps actif55 minutes
temps totalIngrédients
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
portions15 minutes
temps actif55 minutes
temps total