A crispy garlicky topping balances the sweetness of butternut squash.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2011
Ingredients
Method
Cut squash in half lengthwise; remove seeds. Place, cut side up, on lined baking sheet. Brush with half of the oil; sprinkle with half each of the salt and pepper. Roast in 425°F (220°C) oven for 30 minutes.Stir together bread crumbs, cheese, garlic, sage and remaining oil, salt and pepper; sprinkle onto squash. Roast until topping is crisp and golden and squash is tender, 15 to
20 minutes.
Nutritional facts Per serving: about
- Sodium 468 mg
- Protein 7 g
- Calories 237.0
- Total fat 12 g
- Potassium 574 mg
- Cholesterol 15 mg
- Saturated fat 4 g
- Total carbohydrate 28 g
%RDI
- Iron 14.0
- Folate 25.0
- Calcium 18.0
- Vitamin A 212.0
- Vitamin C 48.0
