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Roasted Calabaza, Onion and Sweet Potato

Posted Dec 02 2010 9:25am
I know I'm a little weird.

I don't post a lot of delectable desserts or deadly dinners a la Paula Deen to attract the food gawking masses.

And I. Love. Squash.


See?  We have something in common.  Who doesn't love squash? This brings me to the calabaza.
The dressing from the kohlrabi and radish salad just begged me to be made again because it was so good.  But how could I use it again and create an entirely different dish?
I decided to use it on the calabaza I got from my CSA and a few sweet potatoes and it came amazing.  Both are a bit sweet and when paired with some onion and thyme it gives it such a holiday flavor.  I had it hot out of the oven and cold over some lettuce and fresh spinach.  It was amazing any which way.

I've now dubbed squash my favorite food (And sweet potatoes.  They are good too). 
Roasted Calabaza, Onion and Sweet Potato
Serves 6**5 WW Pts Printable Recipe

Ingredients


1 calabaza squash (butternut can be used here as well), peeled, seeded and diced (about 2 lbs)
2 sweet potatoes, diced
2 onions, diced


Herbed Oil:1/4 cup extra-virgin olive oil
1/2 Tbsp poultry seasoning
1 Tbsp fresh thyme, chopped
1 Tbsp fresh rosemary, chopped
2 cloves garlic, minced
1 Tbsp fresh lemon juice
2 Tbsp agave (or honey)

Directions

1. Preheat oven to 375F. In a large bowl mix the squash, sweet potato and onion.  In a small bowl whisk the herbed oil ingredients well and pour over the squash mixture.  Toss to coat. 

2. Pour all ingredients onto a sheet pan and bake for 30 minutes, stirring halfway through; turn oven to broil and broil for 10 minutes or until browned, stirring halfway through. 

Nutrition Facts (Amounts will vary with size of vegetables)

6 Servings


Calories 176.4
Total Fat 9.3 g
Saturated Fat 1.3 g
Polyunsaturated Fat 0.8 g
Monounsaturated Fat 6.6 g
Cholesterol 0.0 mg
Sodium 6.1 mg
Potassium 102.0 mg
Total Carbohydrate 21.7 g
Dietary Fiber 2.1 g
Sugars 4.1 g
Protein 3.9 g
 Vitamin A 174.6 %
Vitamin B-12 0.0 %
Vitamin B-6 6.8 %
Vitamin C 19.4 %
Vitamin D 0.0 %
Vitamin E 6.2 %
Calcium 1.7 %
Copper 4.2 %
Folate 1.8 %
Iron 2.7 %
Magnesium 1.6 %
Manganese 10.3 %
Niacin 1.6 %
Pantothenic Acid 2.7 %
Phosphorus 1.6 %
Riboflavin 4.0 %
Selenium 0.7 %
Thiamin 2.2 %
Zinc 1.1 %
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