Active Time:20 minsTotal Time:35 minsServings:6Jump to Nutrition Facts
Active Time:20 minsTotal Time:35 minsServings:6
Active Time:20 mins
Active Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:6
Servings:
6
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients12-poundbutternut squash, peeled4teaspoonsextra-virgin olive oil½teaspoonsalt¼teaspoonground pepper2ouncesgoat cheese (about 1/4 cup)4teaspoonsharissaCrushed red pepper (optional)
Cook Mode(Keep screen awake)
Ingredients
12-poundbutternut squash, peeled
4teaspoonsextra-virgin olive oil
½teaspoonsalt
¼teaspoonground pepper
2ouncesgoat cheese (about 1/4 cup)
4teaspoonsharissa
Crushed red pepper (optional)
DirectionsPosition rack 6 inches from the broiler. Preheat oven to 425°F. Cut squash neck crosswise into 3/4-inch rounds. Halve bulb, remove and discard seeds and cut flesh into 3/4-inch pieces.Combine the squash, oil, salt and pepper in a large bowl. Toss to coat. Evenly space the squash on a large rimmed baking sheet. Roast until just tender, 17 to 20 minutes. Remove from the oven.Set broiler to high. Smash each squash piece with the bottom of a mason jar or sturdy glass. Top each piece with goat cheese and harissa. Broil until sizzling and browned in spots, about 3 minutes. Sprinkle with crushed red pepper, if desired.Jason DonnellyOriginally appeared: EatingWell.com, April 2021
Directions
Position rack 6 inches from the broiler. Preheat oven to 425°F. Cut squash neck crosswise into 3/4-inch rounds. Halve bulb, remove and discard seeds and cut flesh into 3/4-inch pieces.Combine the squash, oil, salt and pepper in a large bowl. Toss to coat. Evenly space the squash on a large rimmed baking sheet. Roast until just tender, 17 to 20 minutes. Remove from the oven.Set broiler to high. Smash each squash piece with the bottom of a mason jar or sturdy glass. Top each piece with goat cheese and harissa. Broil until sizzling and browned in spots, about 3 minutes. Sprinkle with crushed red pepper, if desired.Jason Donnelly
Position rack 6 inches from the broiler. Preheat oven to 425°F. Cut squash neck crosswise into 3/4-inch rounds. Halve bulb, remove and discard seeds and cut flesh into 3/4-inch pieces.
Combine the squash, oil, salt and pepper in a large bowl. Toss to coat. Evenly space the squash on a large rimmed baking sheet. Roast until just tender, 17 to 20 minutes. Remove from the oven.
Set broiler to high. Smash each squash piece with the bottom of a mason jar or sturdy glass. Top each piece with goat cheese and harissa. Broil until sizzling and browned in spots, about 3 minutes. Sprinkle with crushed red pepper, if desired.
Jason Donnelly
Originally appeared: EatingWell.com, April 2021
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Nutrition Facts(per serving)122Calories5gFat18gCarbs3gProtein
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.
