Instructions
- Preheat oven to 400°F. Place squash on a baking sheet and drizzle with a 2 tablespoons of oil. Scatter thyme leaves over top and roast for 20 minutes.
- Meanwhile, in a large bowl toss broccolini, tomatoes, bell peppers, garlic, vinegar, truffle salt, black pepper and remaining 2 tablespoons oil until well coated.
- Remove squash from oven, flip and scatter broccolini mixture over top. Return to oven and continue roasting for another 15 minutes or until squash is tender. Taste for seasoning and adjust if necessary. Enjoy!
Nutrition information
Nutrition Facts
Roasted Butternut Squash & Broccolini with Truffle Salt #12WksWinterSquash
Amount per Serving
Calories
249
% Daily Value*
Fat
14
g
22
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Sodium
351
mg
15
%
Potassium
1107
mg
32
%
Carbohydrates
29
g
10
%
Fiber
8
g
33
%
Sugar
8
g
9
%
Protein
7
g
14
%
Vitamin A
15149
IU
303
%
Vitamin C
239
mg
290
%
Calcium
145
mg
15
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
