Roasted Butternut Squash & Shallots

Thanksgiving is nearly upon us, and before you know it you’ll be cooking the big meal. If you’re looking for something new and delicious to partner with the stuffing and turkey, look no further. This sensational side, adapted from Fine Cooking Magazine (Oct/Nov 06), partners the rich flavors of carmelized squash, shallot and rosemary for a taste that’s both comforting and extraordinary.
Serves 4.

SODIUM CONTENT: 10 mg per serving


3 c. 3/4-inch diced, peeled butternut squash
4 medium shallots, peeled and quartered
2 T. olive oil
1 t. chopped fresh rosemary, or 1/2 t. dried
1/2 t. sugar
1/2 t. freshly ground black pepper


Preheat oven to 450 degrees. Get out a large baking sheet and set aside.

Place ingredients into a large mixing bowl and toss well to combine. Transfer mixture to the baking sheet. Distribute vegetables in a single layer without overcrowding. Place pan on middle rack in oven and roast 20 minutes. Carefully remove pan from oven and stir, then return to oven and continue roasting another 10-15 minutes, until lightly browned. Remove from oven and serve immediately.

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3 Responses to Roasted Butternut Squash & Shallots

  1. Pingback: Thanksgiving the Low Sodium Way » The Daily Dish

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