Colorful Roasted Butternut Squash with Potato, Pepper and Leeks

FARM FRESH FEASTS
8Ingredients
55Minutes
250Calories

Ingredients

US|METRIC
  • 1 butternut squash (peeled and cut into chunks, link to Alanna's tutorial)
  • 10 blue potatoes (halved or quartered depending on size)
  • 2 tablespoons melted butter
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt (plus more for later)
  • 1/2 teaspoon freshly ground pepper (plus more for later)
  • 1 bell pepper (large, cut into chunks)
  • 2 leeks (sliced, rinsed, and drained)
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    NutritionView More

    250Calories
    Sodium15% DV360mg
    Fat20% DV13g
    Protein10% DV5g
    Carbs11% DV33g
    Fiber28% DV7g
    Calories250Calories from Fat120
    % DAILY VALUE
    Total Fat13g20%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol15mg5%
    Sodium360mg15%
    Potassium930mg27%
    Protein5g10%
    Calories from Fat120
    % DAILY VALUE
    Total Carbohydrate33g11%
    Dietary Fiber7g28%
    Sugars5g10%
    Vitamin A260%
    Vitamin C110%
    Calcium10%
    Iron30%

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

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