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Sweet Roasted Marrow (Squash) Wedges
By Karen Pea on July 24, 2006
Photo by Caroline Cooks
4 Reviews
- Prep Time: 10 mins
- Total Time: 55 mins
- Servings: 4
Photo by Caroline Cooks
About This Recipe
"I believe that squash is similar to what we call marrow in England. This is a low fat and healthy recipe which is nice served with roasted meats."
Ingredients
- 30 ml olive oil
- 3 crushed garlic cloves
- salt & freshly ground black pepper
- 15 ml sugar
- 1 vegetable marrow, deseeded and cut into wedges
Directions
- Preheat the oven to 190oC / 375oF / gas mark 5.
- Place all the ingredients except the marrow into a bowl and then mix.
- Add the prepared marrow and then coat.
- Transfer to a roasting tray and cook for 45 mins or until softened and coloured.
Private Note
No Notes
Nutrition Facts
Serving Size: 1 (8 g)
Servings Per Recipe: 4
- Amount Per Serving
- %
- Calories 60.8
- Calories from Fat 58
- 96%
- Amount Per Serving
- %
- Total Fat 6.4g
- 9%
- Saturated Fat 0.9g
- 4%
- Cholesterol 0.0mg
- 0%
- Sugars 0.0 g
- Sodium 0.5mg
- 0%
- Total Carbohydrate 0.7g
- 0%
- Dietary Fiber 0.0g
- 0%
- Sugars 0.0 g
- 0%
- Protein 0.1g
- 0%
Reviews
-
"Tasty recipe. I used half the sugar as someone suggested and wouldn't add more than that. Thanks."
By FrVanilla on August 01, 2009 | 918054
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"Very nice. Tasty. Easy to prepare as well. I used 1/2 recommended sugar and it was sweet enough for me. If you have an older marrow with tough skin, it may be better to peel the marrow before cooking. However if you leave the skin on and you don't want to eat it, the cooked marrow comes off the skin very easily."
By Meris on January 14, 2009 | 788151
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"Karen, this is delicious! Used Zucchini and sliced it. Excellent blend of garlic, oil and sugar. Loved it! Made for PAC Sprg07."
By Caroline Cooks on April 29, 2007 | 407414
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"Very tasty! This was a very different way for me to eat squash (marrow). My family has always baked them in butter and brown sugar or maple syrup or served it pureed with butter and a sweetener. (I actually find their method of preparation too sweet.) Your use of garlic and olive oil really intrigued me and I'm glad that I gave it a try. I really enjoyed the contrast of sweet and savory. I think that the flavor of the marrow was highlighted by the roasting and simple seasonings. I'll prepare it this way again. Thanks Karen Pea. "
By acerast on October 29, 2006 | 328902
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