Recipe: Herb-Roasted Butternut Squash with Shallots and Garlic
This Herb-Roasted Butternut Squash with Shallots and Garlic from Functional Medicine Director Mark Hyman, MD, pairs perfectly with baked fish, braised chicken or roast turkey.
Need an easy, but tasty, side to accompany baked fish or braised chicken? Try this Herb-Roasted Butternut Squash with Shallots and Garlic from Functional Medicine Director Mark Hyman, MD. The squash cooks soft in the center and slightly crispy on the outside, creating an earthy and satisfying dish. The roasted garlic is sweet, and pairs well with the squash and shallots.
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1 medium (2 1/2 to 3-pound) butternut
squash, peeled and cut into 1-inch cubes
4 large shallots, peeled and cut in half
1 tablespoon minced rosemary
1 teaspoon minced thyme
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
3 tablespoons plus 1 teaspoon extra-virgin olive oil
1 medium head garlic
Makes 8 servings.
Fat 6 g
Saturated Fat 0.9 g
Cholesterol 0 mg
Fiber 3 g
Protein 2 g
Carbohydrates 18 g
Sodium 186 mg
— Recipe courtesy of Mark Hyman, MD