Ancho Roasted Calabaza
10 min prep
25 min cook
Serves 4
Ingredients
- 3 tsp Grapeseed oil
- 1/4 tsp Onion powder
- 1/4 tsp Garlic powder
- 1 tsp Kosher salt
- 1 Fresh orange, zested and juiced
- 3/4 tsp Ancho chili pepper
- 1 Medium Calabaza squash, about 1 lb 4 oz or acorn squash
Instructions
- Preheat oven to 375°F.
- Trim top and bottom off of squash. Cut in half lengthwise then lay halves cut-side down and slice into 1 inch thick pieces.
- In a large bowl, whisk together grapeseed oil, salt, onion powder, garlic powder, orange zest and juice, and ancho chile pepper.
- Add squash to seasoning mixture and toss until coated and well oiled.
- Spread out on a baking sheet and roast 25 minutes or until squash is fork tender.
- Chefs Note: Serve with Cilantro Pepita Pesto. Find recipe on heb.com/recipes
Nutrition
Nutrition Facts
4 servings
- Amount Per ServingCalories110
- % Daily Value*
- Total Fat
- 3.5g
- 5%
- Saturated Fat
- 0g
- Trans Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 500mg
- 21%
- Total Carbohydrate
- 20g
- 7%
- Dietary Fiber
- 3g
- Sugars
- 2g
- Protein
- 2g
- Vitamin C
- 40%
- Calcium
- 8%
- Iron
- 6%
- Vitamin A
- 10%
Disclaimer
This information is provided for educational purposes only, and the values are estimates.
We make no representations or warranties regarding dietary or lifestyle attributes, allergen contamination, nutrition information, ingredient information, claims, or the products purchased for the recipes.
Products in your order may be substituted. Adding optional ingredients, substituting products, or manufacturer product formulation changes could alter the nutritional or ingredient content of this recipe. Check each product’s label for nutrition and ingredient information, and contact the manufacturer with product related questions.
Consult a healthcare provider for nutritional guidance specific to your needs.
Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.