Ingredients

  • 1 1/4 pounds parsnips (4 medium, peeled)
  • 1 1/4 pounds butternut squash (peeled, halved lengthwise, and seeded)
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 garlic cloves (halved)
  • 12 kalamata (pitted and cut lengthwise into slivers)
  • 1 tablespoon flat leaf parsley (coarsely chopped)
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NutritionView more

270Calories
Sodium9%DV210mg
Fat17%DV11g
Protein6%DV3g
Carbs14%DV43g
Fiber40%DV10g

PER SERVING *

Calories270Calories from Fat100
% DAILY VALUE*
Total Fat11g17%
Saturated Fat1.5g8%
Trans Fat
Cholesterol
Sodium210mg9%
Potassium1040mg30%
Protein3g6%
Calories from Fat100
% DAILY VALUE*
Total Carbohydrate43g14%
Dietary Fiber10g40%
Sugars10g20%
Vitamin A
Vitamin C
Calcium
Iron

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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