8 Ingredients
  • 1 (2-pound) butternut squash, peeled and cut into 1/2-inch-thick wedges
  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 3 tablespoons red wine vinegar
  • 3 tablespoons honey
  • 1/4 cup chopped fresh basil
  • 3 tablespoons chopped fresh mint
Chronic Conditions
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Nutrition
131
7% daily value
6 servings
                                       
                                            vegetarian, dairy-​free, gluten-​free
     

Fat

7% 5

Saturated

3% 1

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

8% 24

Carbs (net)

- 21

Fiber

11% 3

Sugars

- 11

Sugars, added

- 9

Protein

3% 1

Cholesterol

0% 0

Sodium

13% 321

Calcium

7% 70

Magnesium

11% 46

Potassium

10% 473

Iron

8% 1

Zinc

2% 0

Phosphorus

6% 45

Vitamin A

76% 684

Vitamin C

30% 27

Thiamin (B1)

11% 0

Riboflavin (B2)

3% 0

Niacin (B3)

10% 2

Vitamin B6

16% 0

Folate equivalent (total)

10% 38

Folate (food)

- 38

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

17% 2

Vitamin K

7% 8

Sugar alcohols

- 0

Water

- 122
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