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Photo: Jason Donnelly
Active Time:10 minsTotal Time:30 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:30 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:30 mins
Total Time:
30 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1pounddelicata squash, halved, seeded and cut into 1/2-inch slices3teaspoonsextra-virgin olive oil, divided¼teaspoonsalt plus a pinch, divided¼teaspoonground pepper plus a pinch, divided3ouncesfresh mozzarella, thinly sliced and torn into pieces1tablespoonbalsamic glaze¼cupchopped fresh basil1tablespoonfinely chopped fresh sage
Cook Mode(Keep screen awake)
Ingredients
1pounddelicata squash, halved, seeded and cut into 1/2-inch slices
3teaspoonsextra-virgin olive oil, divided
¼teaspoonsalt plus a pinch, divided
¼teaspoonground pepper plus a pinch, divided
3ouncesfresh mozzarella, thinly sliced and torn into pieces
1tablespoonbalsamic glaze
¼cupchopped fresh basil
1tablespoonfinely chopped fresh sage
DirectionsPreheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.Spread squash in a single layer on the prepared baking sheet. Drizzle with 2 teaspoons oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast, turning once, until tender and browned in spots, about 20 minutes.Arrange the squash and mozzarella decoratively on a plate. Drizzle with the remaining 1 teaspoon oil and balsamic glaze. Sprinkle with the remaining pinch each salt and pepper and scatter basil and sage on top.Originally appeared: EatingWell.com, November 2021
Directions
Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.Spread squash in a single layer on the prepared baking sheet. Drizzle with 2 teaspoons oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast, turning once, until tender and browned in spots, about 20 minutes.Arrange the squash and mozzarella decoratively on a plate. Drizzle with the remaining 1 teaspoon oil and balsamic glaze. Sprinkle with the remaining pinch each salt and pepper and scatter basil and sage on top.
Preheat oven to 400°F. Coat a large rimmed baking sheet with cooking spray.
Spread squash in a single layer on the prepared baking sheet. Drizzle with 2 teaspoons oil and sprinkle with 1/4 teaspoon each salt and pepper. Roast, turning once, until tender and browned in spots, about 20 minutes.
Arrange the squash and mozzarella decoratively on a plate. Drizzle with the remaining 1 teaspoon oil and balsamic glaze. Sprinkle with the remaining pinch each salt and pepper and scatter basil and sage on top.
Originally appeared: EatingWell.com, November 2021
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Nutrition Facts(per serving)139Calories8gFat13gCarbs6gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
