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Herb-Roasted Squash and Sunchokes

When roasted, sun chokes (Jerusalem artichokes) turn soft and starchy and have an earthy taste that pairs well with sweet butternut squash.

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When roasted, sun chokes (Jerusalem artichokes) turn soft and starchy and have an earthy taste that pairs well with sweet butternut squash.

Servings
4

Ingredients

  • 1 lb. butternut squash, peeled and cut into bite-size pieces (2 cups)
  • 1 lb. small Jerusalem artichokes, unpeeled and scrubbed
  • 1 medium red onion, trimmed and cut into wedges
  • 1 1/2 Tbs. garlic oil
  • 1 Tbs. minced fresh rosemary
  • 1 Tbs. minced fresh thyme

Preparation

Preheat oven to 425ºF. Toss together all ingredients in large bowl. Season with salt and pepper, if desired, and spread on baking sheet. Roast 1 hour, or until vegetables are soft and golden, turning several times with spatula.

Nutrition Information

  • Calories 164
  • Carbohydrate Content 29 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 4 g
  • Protein Content 3 g
  • Saturated Fat Content 0.5 g
  • Sodium Content 8 mg
  • Sugar Content 13 g