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Roasted Butternut Squash and Zucchini
CULINARY HILL9Ingredients
70Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. butternut squash (peeled, seeded, and diced)
- 2 medium zucchini (quartered lengthwise and diced)
- 1 Orange (or yellow bell pepper, diced)
- 1/2 onion (quartered and layers separated)
- 1 Tbsp. rosemary leaves (chopped fresh)
- 2 tsp. ground cumin
- salt
- freshly ground black pepper
- 1/4 cup olive oil
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NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat2g10% |
| Trans Fat |
| Cholesterol |
| Sodium210mg9% |
| Potassium790mg23% |
| Protein3g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate26g9% |
| Dietary Fiber6g24% |
| Sugars6g |
| Vitamin A250% |
| Vitamin C130% |
| Calcium10% |
| Iron15% |
* 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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