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Credit: Marcus Nilsson

Recipe Summary test

hands-on:
20 mins
total:
40 mins
Yield:
Serves 4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Toss squash in the olive oil and salt and pepper. Cover with foil and cook at 350° F until almost soft, 30 minutes.

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  • Uncover and cook until soft and golden brown, 15 minutes more; cool. Refrigerate in an airtight container for up to 5 days.

Chef's Notes

Tip: Combine the squash with a grain and Goes With Anything Kale Salad. Use it to top tacos, or reheat it and serve warm with pork or fish.

Nutrition Facts

130 calories; fat 10g; saturated fat 1.5g; sodium 240mg; protein 1g; sugars 2g; fiber 2g; iron 1mg; calcium 37mg.
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