Roasted Butternut Squash

Roasted Butternut Squash, Green Beans & Mushrooms with Basil-Shallot Vinaigrette

Prep: 20 minutesCook: 25 minutesServes: 12

Ingredients

  • 1 package (16 ounces) AFS® Cubed Butternut with Parsley
  • ½ cup olive oil
  • 2 teaspoons salt
  • ¾ teaspoon fresh ground black pepper
  • 1½ pounds fresh green beans, stems trimmed
  • 3 packages (8 ounces each) white mushrooms, quartered
  • ¼ cup red wine vinegar
  • 2 tablespoons Dijon mustard
  • 2 large shallots finely chopped (about ½ cup)

Directions

  1. Preheat oven to 425°. In large bowl, toss Cubed Butternut with Parsley with 1½ tablespoons oil, ½ teaspoon salt and ¼ teaspoon pepper; spread in single layer on large rimmed baking pan. In same bowl, toss beans with 1½ tablespoons oil; spread on separate large-rimmed baking pan. Roast squash and beans 10 minutes.
  2. In same bowl, toss mushrooms with 1½ tablespoons oil; evenly spread on third large-rimmed baking pan.
  3. Stir squash and beans. Roast squash, beans and mushrooms 15 minutes longer or until vegetables are tender and lightly browned, stirring once.
  4. In separate large bowl, whisk vinegar, mustard, and remaining 1½ teaspoons salt and ½ teaspoon pepper; slowly drizzle in remaining oil, whisking constantly until emulsified; stir in shallots. Add vegetables; toss to combine. Makes about 14 cups.

Note from the Dietitian

Butternut squash is an excellent source of vitamins A and C. This recipe contains 9g fat (61% of total calories) per serving. Consider serving with a carbohydrate-based side or using this dish to balance higher carbohydrate meals in order to manage carbohydrate intake to about 60-70% of your daily caloric intake.

Approximate nutritional values per serving

132 Calories, 9g Fat (1g Saturated), 0mg Cholesterol, 452mg Sodium, 11g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 2g Protein
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