Roasted butternut squash with hazelnuts and rosemary-honey butter
Gluten-Free Friendly, Soy-Free, Vegetarian
2 Servings, 320 Calories/Serving
Roasted butternut squash is delicious on its own. But when it’s tossed with a mouthwatering mashup of rosemary, parsley, and sweet honey butter? Speechless.
Ingredients: Organic butternut squash, Dry-roasted hazelnuts, Unsalted butter, Honey powder, Sunbasket vegetable stock, Extra virgin olive oil, Kosher salt, Arrowroot powder, Dried rosemary, Dried parsley
Instructions
1
Cook, Season, and Serve
We delivered this meal fresh because it tastes best that way (cooked of course!). If you need to freeze it to cook later, no worries, that works too.
Microwave: Cook in the tray 3–5 minutes (7–9 if frozen), remove plastic, and stir. Cook to a minimum internal temperature of 165°F.*
Oven: Remove plastic and cover tray with foil. Bake at 425°F for 20–25 minutes (40–50 if frozen) and stir. Cook to a minimum internal temperature of 165°F.*
We seasoned this lightly. Add salt and pepper to your heart’s content.
*Cooking times are developed using a 1000 watt microwave and conventional oven. Times may vary; adjust as needed for your appliance. Do not thaw when cooking from frozen. Do not expose tray to open flame or direct contact with heating element.
Contains: Milk, Tree Nuts (hazelnut)
Not a significant source of trans fat. Packed in a facility that handles all major food allergens* and gluten. *Milk, Eggs, Fish, Crustacean Shellfish, Tree Nuts, Peanuts, Wheat, Soybeans.
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