Local & Seasonal

Baked Butternut Squash

with vegetable and Parmesan topping
4.884615
Average: 4.9 (26 votes)
(26 votes)
Baked Butternut Squash
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Health Score:
9,9 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
292
calories
Calories

Healthy, because

Even smarter

Nutritional values

The delicious, baked butternut squash has a wide range of vital substances to offer. Among others, this dish contains beta-carotene from the pumpkin, vitamin C from peppers and parsley, lycopene from tomatoes, and fiber from vegetables.

If you want to increase the amount of protein in this dish a little, add Greek yogurt or a creamy herb cheese.

1 serving contains
(Percentage of daily recommendation)
Calorie292 kcal(14 %)
Protein12 g(12 %)
Fat15 g(13 %)
Carbohydrates26 g(17 %)
Sugar added0 g(0 %)
Roughage12.3 g(41 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.1 μg(1 %)
Vitamin E7.8 mg(65 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin6.3 mg(53 %)
Vitamin B₆1 mg(71 %)
Folate188 μg(63 %)
Pantothenic acid1.7 mg(28 %)
Biotin9.7 μg(22 %)
Vitamin B₁₂0.3 μg(10 %)
Vitamin C210 mg(221 %)
Potassium1,707 mg(43 %)
Calcium303 mg(30 %)
Magnesium76 mg(25 %)
Iron5 mg(33 %)
Iodine20 μg(10 %)
Zinc2.2 mg(28 %)
Saturated fatty acids4.3 g
Uric acid75 mg
Cholesterol10 mg

Ingredients

for
4
Ingredients
2 Butternut squash
2 tablespoons Lime oil
salt
peppers
2 zucchini
1 Red Bell pepper
1 yellow Bell pepper
8 ounces Cherry tomatoes
6 scallions
3 garlic
1 shallot
2 tablespoons olive oil
1 teaspoon chopped parsley
1 tablespoon chopped thyme
3 tablespoons Parmesan
How healthy are the main ingredients?
Parmesanolive oilthymeparsleyButternut squashsalt

Preparation steps

1.

Preheat the oven to 400°F.

2.

Rinse butternut squash, cut in half lengthwise and scrape out seeds and coarse fibers with a spoon. Remove butternut squash pulp from shell without damaging outer shell if possible. Cut squash into cubes, brush with oil and season with salt and pepper. Place in an ovenproof dish or on a baking sheet and bake in the preheated oven for about 20 minutes.

3.

Meanwhile, rinse summer squash, cut off ends and cut into1 inch pieces. Rinse bell peppers, cut in half, remove seeds and ribs and cut the flesh into 1 inch pieces. Rinse tomatoes, cut in half, remove stalk and cut into wedges. Rinse scallions, trim and cut into 1 inch wide rings. Peel garlic and shallots and finely chop. Mix summer squash in a bowl with slices of bell pepper, tomatoes, scallions, shallots and garlic and season with salt and pepper. Add butternut squash, olive oil and herbs and mix.

4.

Place prepared vegetables in the butternut squash shells and set back into the baking dish or on the baking sheet. Increase the oven temperature to 450°F and bake for another 15-20 minutes.

5.

Grate Parmesan finely and sprinkle over the butternut squash halves. Serve immediately.