fresh vegetable kabobs grilled.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon herbes de Provence
- 3 cloves garlic, minced
- 1 teaspoon salt
- ground black pepper to taste
- 3 pounds butternut squash, peeled and diced
- ¼ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C).
- Combine olive oil, parsley, herbes de Provence, garlic, salt, and pepper in a large bowl. Add butternut squash pieces and toss to coat. Place in a single layer on an ungreased baking sheet.
- Bake in the preheated oven until squash is soft, about 15 minutes. Turn squash pieces and bake 10 more minutes. Sprinkle with Parmesan cheese. Bake until golden brown, 15 to 25 minutes more.
Nutrition Facts
| Calories | 239 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 4 mg |
| Dietary Fiber | 7 g |
| Protein | 6 g |
| Saturated Fat | 2 g |
| Sodium | 673 mg |
| Sugars | 8 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I picked up a huge butternut squash from a vender on the highway just outside of Manzanillo. Served this dish for the Xmas eve feast here in Mexico. A yummy dish. Do not shy away from adding salt in this dish.