Roasted Delicata Squash with Olive Oil
By Joe
Source: Bon Appétit — Sara Dickerman, Roasted Squash.
A roasted squash recipe for 4 servings, written from a single tested source, with times and temperatures kept as the source set them.
Based on the listed ingredients, none of the 14 major EU allergens. Always check product labels.
Method
- 1
Bake. Heat oven to 425°. Toss squash using olive oil plus salt. Set out in a single layer upon a rimmed baking tray and roast till squash is tender and gently browned at the edges, 25–30 minutes.
Storage
Keep covered and eat within a few days; freeze leftovers if the dish allows it.
EU nutrition claims
- Low saturated fat: 0.6 g saturated fat per 100 g, 6.9% of energy (limits ≤ 1.5 g and ≤ 10%)
- Low sugars: 2.1 g sugars per 100 g (limit ≤ 5 g)
- Source of fibre: 2.4 g fibre per 100 kcal (needs ≥ 1.5 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 178 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 143 kcal |
| Protein | 1.7 g |
| Carbohydrate | 19.9 g |
| of which sugars | 3.7 g |
| of which free sugars | 0 g |
| Fat | 7.7 g |
| of which saturates | 1.1 g |
| Fibre | 3.4 g |
| Salt | 0.74 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
