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Roasted Spring Vegetables with Butternut Squash Noodles
FOOD FANATIC12Ingredients
50Minutes
310Calories
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Ingredients
US|METRIC
6 SERVINGS
- 5 cups noodles
- 1 butternut squash
- 2 Tbsp. olive oil (plus 2 teaspoons, divided)
- 2 Tbsp. balsamic vinegar
- 1 head romanesco (cut into florets, approximately 4 cups)
- 1 1/2 tsp. kosher salt
- 1 pt. grape tomatoes
- 20 spears asparagus (bottom trimmed and cut into 1 1/2-2 inch lengths)
- 1/2 cup goat cheese (crumbled)
- 2 tsp. fresh dill (diced)
- kosher salt
- black pepper
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NutritionView More
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310Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories310Calories from Fat120 |
| % DAILY VALUE |
| Total Fat13g20% |
| Saturated Fat6g30% |
| Trans Fat |
| Cholesterol45mg15% |
| Sodium810mg34% |
| Potassium610mg17% |
| Protein13g |
| Calories from Fat120 |
| % DAILY VALUE |
| Total Carbohydrate38g13% |
| Dietary Fiber4g16% |
| Sugars6g |
| Vitamin A180% |
| Vitamin C45% |
| Calcium25% |
| Iron25% |
* 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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