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Ingredients
- 3 1/4 cups peel and dice Squash, Butternut
- 2 tablespoons Olive Oil
- 1 teaspoon Parsley, Dried
- 1 teaspoon Kosher Salt
- 6 medium Garlic, Cloves
Serving Day Ingredients
- 2 individual Rosemary, Fresh
Freezer Containers
Supplies
Nutritional Information
- 1 serving = about 2/3 cup
- 149 Calories
- 7g Total Fat
- 1g Sat Fat
- 0g Trans Fat
- 0mg Cholesterol
- 483mg Sodium
- 21g Total Carb
- 0g Fiber
- 5g Total Sugars (Includes 0g Added Sugars)
- 3g Protein
- 2 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Sustainable Cooks for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Toss squash, olive oil, parsley, salt, and garlic cloves together in a bowl until well-coated.
- Divide among indicated number of bags. Seal, label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- Dump out onto a baking sheet, leaving some room among the veggies. Top with rosemary sprigs.
- Bake at 435 degrees for 15 minutes.
- Stir and bake another 8-12 minutes, checking to see when they reach desired tenderness.