Email me!

Send comments, pictures, recipes, links and ideas!

babyinthekitchen@gmail.com

Subscribe Now

Subscribe via email

Enter your email address:

Delivered by FeedBurner

Search This Blog

Monday, January 11, 2010

Make Your Own: Squash & Potatoes

I bought squash last week and have yet to make it. It's still good, so my goal today was to figure out something yummy for it....


Here's what I'll be trying tonight. I also threw in some potatoes....because they were there and needed to be used!

Wish me luck!  Thank you, Cheap, Healthy, Good!

*Edited to add----it was amazing!!!!!!!!!!!!!!!!!!

Roasted Delicata Squash with Thyme
Serves 2.


2 small (hand-sized, about 8 or 9 ounces each) delicata squash, washed and dried
2 teaspoons extra virgin olive oil
1/2 teaspoon fresh thyme
Kosher salt and freshly ground pepper to taste

1) Preheat oven to 400°F. Line a cookie sheet with aluminum foil and spray with cooking spray

2) Slice stem ends off each squash. Then, slice each squash in half lengthwise. Scoop the seeds out using a teaspoon. Cut squash into 1/2-inch crescents.

3) In a medium bowl, mix squash, olive oil, thyme, salt, and pepper. Spread in a single layer on prepped cookie sheet. Roast 25-30 minutes, until browned, stirring 2 or 3 times throughout. Serve hot.

Approximate Calories, Fat, Fiber, and Price Per Serving
130 calories, 4.5 g fat, 3 g fiber, PRICE VARIES

Calculations
2 small (hand-sized, about 8 or 9 ounces each) delicata squash, washed and dried: 180 calories, 0 fat, 6 g fiber, Unknown
2 teaspoons extra virgin olive oil: 79 calories, 8.9 g fat, 0 g fiber, $0.08
1/2 teaspoon fresh thyme: negligible calories, fat, and fiber, $0.05
Kosher salt and freshly ground pepper to taste: negligible calories, fat, and fiber, $0.03
TOTAL: 259 calories, 8.9 g fat, 6 g fiber
PER SERVING (TOTAL/2): 130 calories, 4.5 g fat, 3 g fiber, PRICE VARIES

No comments:

tracking