Photo: Sorin Gheorghita
Roasted Butternut Squash and Pears Recipe
7 ingredients
1 hr 10 min
4 to 6 servings
openrecipes
A recipe for an easy vegetarian side dish of roasted butternut squash, rosemary, sautéed pears, and onion.
Estimated Nutrition (whole recipe, rough)
257
Calories
2g
Protein
12g
Fat
39g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Pear | 1 medium (178g) | 101 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Pumpkin | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 teaspoons kosher salt
- 2 teaspoons finely chopped fresh rosemary leaves
- 1/4 teaspoon freshly ground black pepper
- 1 medium butternut squash (about 2 1/2 pounds)
- 3 tablespoons unsalted butter
- 1 medium yellow onion
- 2 medium ripe but firm Bosc pears (about 1 pound)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes