Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
390
Calories
5g
Protein
25g
Fat
39g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Garlic | 1 clove (3g) | 4 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| 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
- 1 unpeeled acorn squash (about 1 to 1½ lbs), washed, halved, seeded and cut into 12 equal pieces
- 4–5 medium (about 2 lbs) butter potatoes, unpeeled, washed and quartered,
- 4 cloves garlic, peeled and crushed
- 3 Tbsp olive oil
- 1 large sprig rosemary
Directions
1
1.Preheat oven to 425°F.
2
2.Combine squash, potatoes and garlic in 9 x 13-inch shallow baking pan. Drizzle with oil. Salt and pepper to taste. Top with rosemary sprig.
3
3.Bake 45–50 minutes, turning once after vegetables are browned on one side.
Recipe sourced from
fandom