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Photo: Jacob Fox
Active Time:20 minsTotal Time:35 minsServings:4Jump to Nutrition Facts
Active Time:20 minsTotal Time:35 minsServings:4
Active Time:20 mins
Active Time:
20 mins
Total Time:35 mins
Total Time:
35 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients11-pounddelicata squash1tablespoonextra-virgin olive oil¼teaspoonsalt¼teaspoonground pepper⅓cupgoat cheese (2 ½ ounces), at room temperature2tablespoonsreduced-fat milk, plus more if needed2teaspoonshoney½teaspoonminced fresh sage
Cook Mode(Keep screen awake)
Ingredients
11-pounddelicata squash
1tablespoonextra-virgin olive oil
¼teaspoonsalt
¼teaspoonground pepper
⅓cupgoat cheese (2 ½ ounces), at room temperature
2tablespoonsreduced-fat milk, plus more if needed
2teaspoonshoney
½teaspoonminced fresh sage
DirectionsPreheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.Cut squash in half lengthwise; scoop out and discard the seeds. Cut each half into ½-inch slices and transfer to a medium bowl. Add oil, salt and pepper; toss to coat. Arrange the squash in a single layer on the prepared baking sheet. Roast until tender, 20 to 22 minutes.Meanwhile, stir goat cheese, milk, honey and sage together in a small bowl. (Add a little more milk if you prefer a looser dip.) Serve the sauce with the roasted squash.EquipmentParchment paperOriginally appeared: EatingWell.com, January 2021
Directions
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.Cut squash in half lengthwise; scoop out and discard the seeds. Cut each half into ½-inch slices and transfer to a medium bowl. Add oil, salt and pepper; toss to coat. Arrange the squash in a single layer on the prepared baking sheet. Roast until tender, 20 to 22 minutes.Meanwhile, stir goat cheese, milk, honey and sage together in a small bowl. (Add a little more milk if you prefer a looser dip.) Serve the sauce with the roasted squash.EquipmentParchment paper
Preheat oven to 450°F. Line a large rimmed baking sheet with parchment paper.
Cut squash in half lengthwise; scoop out and discard the seeds. Cut each half into ½-inch slices and transfer to a medium bowl. Add oil, salt and pepper; toss to coat. Arrange the squash in a single layer on the prepared baking sheet. Roast until tender, 20 to 22 minutes.
Meanwhile, stir goat cheese, milk, honey and sage together in a small bowl. (Add a little more milk if you prefer a looser dip.) Serve the sauce with the roasted squash.
Equipment
Parchment paper
Originally appeared: EatingWell.com, January 2021
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Nutrition Facts(per serving)137Calories7gFat15gCarbs5gProtein
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.
