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Roasted Artichoke Hearts and Squash with Thyme
MARTHA STEWART6Ingredients
60Minutes
140Calories
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Ingredients
US|METRIC
8 SERVINGS
- 2 1/2 lb. butternut squash (peeled, seeded, and cut into 3/4-inch-thick wedges)
- 2 cans artichoke hearts (in water, 13.75 ounces each, drained, halved, and patted dry)
- 3 Tbsp. extra-virgin olive oil
- 3 sprigs fresh thyme
- 1 1/2 tsp. coarse salt
- 1/2 tsp. freshly ground pepper
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NutritionView More
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140Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories140Calories from Fat45 |
| % DAILY VALUE |
| Total Fat5g8% |
| Saturated Fat0.5g3% |
| Trans Fat |
| Cholesterol |
| Sodium480mg20% |
| Potassium680mg19% |
| Protein3g |
| Calories from Fat45 |
| % DAILY VALUE |
| Total Carbohydrate24g8% |
| Dietary Fiber8g32% |
| Sugars3g |
| Vitamin A300% |
| Vitamin C60% |
| Calcium8% |
| Iron10% |
* 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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