Butternut Squash and Pears with Rosemary

WILLIAMS-SONOMA(1)
7Ingredients
30Minutes
100Calories

Ingredients

US|METRIC
  • 1 bosc pear
  • 1 tablespoon canola oil (or grapeseed)
  • 1/2 butternut squash (small, about 3/4 lb., peeled, seeded and)
  • 1 teaspoon sea salt
  • 1 tablespoon fresh rosemary (finely chopped)
  • 1 pinch cayenne pepper
  • 1/2 cup apple juice
  • Did you make this?
    Add All to Shopping List
    Add to Meal Planner

    NutritionView More

    100Calories
    Sodium25% DV590mg
    Fat5% DV3.5g
    Protein2% DV<1g
    Carbs6% DV17g
    Fiber12% DV3g
    Calories100Calories from Fat25
    % DAILY VALUE
    Total Fat3.5g5%
    Saturated Fat0g0%
    Trans Fat
    Cholesterol
    Sodium590mg25%
    Potassium290mg8%
    Protein<1g2%
    Calories from Fat25
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber3g12%
    Sugars9g18%
    Vitamin A120%
    Vitamin C25%
    Calcium4%
    Iron4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(1)

    Cassidy Moon 2 years ago
    It was ok. Way too rosemary-y. I think it may taste better with some flavor adjustments. I used a locally grown pear. I also did not have any apple juice so I thinned out a little of this morning’s peach banana blueberry smoothie. I’ll be using the leftovers in a crisp/cobbler-type dessert.

    PlanShop