Directions:
- Heat oven to 220C/425°F.
- Cut each squash in half and scoop out the seeds and membranes. Score a criss cross pattern in each squash and place on a baking tray cut side up. Drizzle with the olive oil, dot with the butter and season if desired. Cook for 40 mins on top shelf.
- Place the mushrooms in an ovenproof dish with all the other ingredients and place of the shelf below the squash for its last 15 mins of cooking.
- Serve with Broccoli and roast new potatoes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 234.45 Kcal (982 kJ) | ||
| Calories from fat | 217.26 Kcal | ||
| % Daily Value* | |||
| Total Fat | 24.14g | 37% | |
|---|---|---|---|
| Cholesterol | 26.88mg | 9% | |
| Sodium | 5.55mg | 0% | |
| Potassium | 259.28mg | 6% | |
| Total Carbs | 3.46g | 1% | |
| Sugars | 1.74g | 7% | |
| Dietary Fiber | 1.01g | 4% | |
| Protein | 2.54g | 5% | |
| Vitamin C | 5.9mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.9mg | 5% | |
| Calcium | 10.1mg | 1% | |
| Amount Per 100 g | |||
| Calories | 211.69 Kcal (886 kJ) | ||
| Calories from fat | 196.17 Kcal | ||
| % Daily Value* | |||
| Total Fat | 21.8g | 37% | |
|---|---|---|---|
| Cholesterol | 24.27mg | 9% | |
| Sodium | 5.01mg | 0% | |
| Potassium | 234.11mg | 6% | |
| Total Carbs | 3.12g | 1% | |
| Sugars | 1.57g | 7% | |
| Dietary Fiber | 0.91g | 4% | |
| Protein | 2.3g | 5% | |
| Vitamin C | 5.3mg | 10% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.8mg | 5% | |
| Calcium | 9.1mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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