Roasted-Squash Compote

Ingredients

• 2 tablespoons butter, plus more to grease the pan
• 4 butternut squash, seeded, peeled and cut into 1/2-inch dice
• 2 teaspoons kosher salt
• Freshly ground black pepper to taste
• 1 teaspoon chopped orange zest
• 3 tablespoons chopped fresh rosemary
• ¼ teaspoon chili pepper flakes

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    278 calories; 6 grams fat; 3 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 0 grams polyunsaturated fat; 58 grams carbohydrates; 10 grams dietary fiber; 11 grams sugars; 5 grams protein; 15 milligrams cholesterol; 1183 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Sixteen cups

Preparation

1. Heat the oven to 400 degrees. Lightly grease 3 cookie sheets. Spread the squash evenly on the cookie sheets. Season with salt and pepper. Roast until nearly soft, 20 to 25 minutes. Let cool slightly. Melt the 2 tablespoons butter. Add the orange zest, rosemary and chili pepper flakes. Toss with the squash. Serve as a side dish, or use in the squash bisque below.

30 minutes