Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola

Roasted Butternut Squash with Rosemary, Pecans, and Gorgonzola

recipe by

250
calories
7
ingredients
4
servings
3.6874

Click to save recipe for later!

Ingredients

1 butternut squash medium-sized, mine was 2.5 lbs. and made 2 lbs. of squash cubes
1 tbsp olive oil + 1-2 tsp. olive oil to brush pan
2 tsps fresh rosemary I used 2 tsp. but you might want less if you don't love rosemary. You can use a smaller amount of dried rosemary, but be sure it's finely chopped or ground.
1/2 cup pecans coarsely chopped
1/3 cup gorgonzola can probably use any type of blue cheese, but I picked Gorgonzola because the one I found was lower in fat

Nutrition Facts

250
calories
20
g fat
3
g sugar
Amount Per Serving (recipe is 4 servings)
Calories 250
Calories From Fat 180
% Daily Value*
Total Fat 20g
31%
Saturated Fat 35g
175%
Trans Fat g
Cholesterol 10mg
3%
Sodium 360mg
15%
Potassium 500mg
14%
Total Carbohydrates 16g
5%
Dietary Fiber 4g
16%
Sugars 3g
Protein 5g
10%
Vitamin A
240%
Vitamin C
40%
Calcium
15%
Iron
10%

Weight Watchers Points

PointsPlus: 7
SmartPoints: 17