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–+ servings

Roasted Butternut Squash & Green Beans

Mysty Pfeffer
Harvest Time side dishes are easy.
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Print Recipe
Prep Time 5 minutes
Cook Time 50 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 158 kcal

Ingredients
  

  • 1 Large Butternut Squash
  • 1 Pound Fresh Green Beans
  • 1 Small Onion Chopped
  • 1 TBSP Olive Oil Organic Extra Virgin
  • 1/4 tsp Salt
  • 1/2 tsp Onion Powder

Instructions
 

  • Preheat oven to 400 Degrees. Wash Squash and Green Beans.
    Pick one of two ways to prepare your squash:
    1. Microwave, boil or use an InstaPot to steam the Squash for 5 minutes to loosen the outer skin. Cool enough to handle then peel and dice.
    2. Bake the squash ahead of beans for 30 minutes, then cool enough to handle, peel and dice.
    In a separate dish place the washed green beans and chopped onion, season with salt, onion powder and olive oil. Add the peeled partially cooked squash. Bake at 400 for 20 minutes.

Nutrition

Calories: 158kcalCarbohydrates: 32gProtein: 4gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 161mgPotassium: 927mgFiber: 7gSugar: 9gVitamin A: 20714IUVitamin C: 55mgCalcium: 137mgIron: 3mg
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