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Thyme-Roasted Butternut Squash

Thyme-Roasted Butternut Squash

Serves 4 | with Feta and Cranberries

5.0(6)

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Calories

:

330 kcal

Protein

:

6g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Veggie

Allergens:

Milk
Pine nuts
Tree nuts
May contain traces of allergens
Sesame
Sulphites
Peanuts
Egg
Milk
Gluten
Soy
Mustard

Butternut squash is the star of this veggie side dish with all kinds of fun toppings! Tart dried cranberries, toasted pine nuts and creamy feta are the delicious additions. Ingredients: Butternut squash • Feta cheese (pasteurized milk, partly skimmed milk, water, salt, lipase, bacterial culture, microbial enzyme, cellulose, natamycin, calcium chloride) (milk) • Pine nuts • Dried cranberries (cranberries, sugar, sunflower oil) • Herb mix (parsley, thyme).

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Ingredients

serving amount

340 g

Butternut Squash, cubes

¼ cup

Feta Cheese, crumbled

(Contains: Milk)

28 g

Pine Nuts

(Contains: Pine nuts May contain traces of: Tree nuts)

28 g

Dried Cranberries

(May contain traces of: Tree nuts, Sesame, Sulphites, Peanuts, Egg, Milk, Gluten, Soy, Mustard)

14 g

Parsley and Thyme

Not included in your delivery

0.13 tsp

Salt*

0.13 tsp

Pepper*

1.5 tbsp

Oil*

Nutrition Values

Calories330 kcal

Fat20 g

Saturated Fat4 g

Carbohydrate36 g

Sugar19 g

Dietary Fiber4 g

Protein6 g

Cholesterol10 mg

Sodium310 mg

Trans Fat0.1 g

Potassium750 mg

Calcium125 mg

Iron2.3 mg

Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Parchment Paper

•Baking Sheet

•Measuring Spoons

•Large Non-Stick Pan

Cooking Steps

Prep

1

Strip 2 tsp thyme leaves from stems, then finely chop.
Add butternut squash, thyme and 1 1/2 tbsp oil to a parchment-lined baking sheet. Season with 1/4 tsp salt and 1/4 tsp pepper, then toss to coat.
Roast in the middle of the oven, stirring halfway through, until tender and golden-brown, 22-24 min.

Toast Pine Nuts

2

Meanwhile, heat a large non-stick pan over medium-high heat. When hot add pine nuts. Toast, stirring often, until golden, 3-4 min. Transfer to a plate.

Finish and serve

3

Remove butternut squash from the oven, then sprinkle cranberries over top. Toss to combine, then transfer to a serving dish.
Sprinkle with pine nuts and feta.
Tear parsley over top.

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