Roasted Butternut Squash with Duck Fat, Garlic and Rosemary
This easy roasted winter squash is a perfect side dish for fall or the holidays.
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Servings: 4 servings
- 1 large butternut squash peeled and cubed
- 2 tablespoons duck fat or fat of choice, melted
- 3 cloves garlic peeled
- 1 tablespoon fresh rosemary leaves chopped
- Coarse sea salt and fresh ground pepper to taste
Preheat oven to 400 degrees.
Toss all ingredients together on rimmed baking sheet.
Bake until squash is tender and golden brown, about 30 minutes.
Calories: 144kcal | Carbohydrates: 22g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 8mg | Potassium: 669mg | Fiber: 3g | Sugar: 4g | Vitamin A: 398.9% | Vitamin C: 48.6% | Calcium: 9.4% | Iron: 7.3%