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Roasted Squash With Lemon and Nutmeg Recipe

Roasted Squash With Lemon and Nutmeg Recipe

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Ingredients:

Serving

1 delicata squash, seeded and cut into 1 1/2 inch wedges (can sub similar squash such as any sweet heirloom, butternut , kabocha , etc.)
2 tbsp unsalted butter
coarse salt , to taste
fresh cracked black pepper , to taste
2 tsp finely grated meyer lemon zest (or standard lemon)
1/4 freshly grated nutmeg, to taste (original recipe called for 1/2 tsp)
meyer lemon wedge

Directions:

Preheat oven to 425°.
On rimmed baking sheet (I lined the sheet with parchment paper), arrange the winter squash in a single layer.
Dot with unsalted butter, cut into small pieces.
Roast until squash is tender and golden, about 40 minutes. (Not: baking time may vary).
Season with coarse salt and ground pepper and sprinkle with the Meyer lemon zest and ground nutmeg.
Serve Meyer lemon wedges on the side.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	33.94 Kcal (142 kJ)
Calories from fat	34.51 Kcal
		% Daily Value*
Total Fat	3.83g	6%
Cholesterol	10.18mg	3%
Sodium	0.52mg	0%
Potassium	1.14mg	0%
Protein	0.05g	0%
Calcium	1.1mg	0%

Amount Per 100 g
Calories	717 Kcal (3002 kJ)
Calories from fat	729 Kcal
		% Daily Value*
Total Fat	81g	6%
Cholesterol	215mg	3%
Sodium	11mg	0%
Potassium	24mg	0%
Protein	1g	0%
Vitamin A	1mg	2%
Calcium	24mg	0%

* 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.

Tastes

salty
savory
bitter
sweet

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