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    You are in: Home / Recipes / Oven Roasted Butternut Squash With Marsala Recipe
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    Oven Roasted Butternut Squash With Marsala

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    1 Total Reviews

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    • on April 10, 2010

      This was really good! I made it as a side to Mean Chef's Chicken With Marsala, Mushrooms and Gorgonzola 81675. I ended up roasting the squash and onion/spices on a baking sheet and then boiling the marsala in a sauce pan, instead of using the same pan for everything. Also, I used about 1/4 tsp ground nutmeg because I didn't have fresh. Other than that, I made no changes to the ingredients. My veggies had to roast about 35-40 minutes before they were lightly browned. Also, watch the marsala reduction closely---mine didn't need the full 15 minutes to turn to glaze and ended up burning and I had to start over with the marsala, carefully watching and stirring the second time--about 10-12 minutes. I enjoyed this recipe and think it would be very complimentary to most marsala chicken recipes. Thanks!

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    Nutritional Facts for Oven Roasted Butternut Squash With Marsala

    Serving Size: 1 (248 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 165.0
     
    Calories from Fat 47
    29%
    Total Fat 5.3 g
    8%
    Saturated Fat 0.7 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 10.4 mg
    0%
    Total Carbohydrate 25.1 g
    8%
    Dietary Fiber 4.0 g
    16%
    Sugars 5.8 g
    23%
    Protein 2.1 g
    4%

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