Roasted Butternut Squash w/ Bee Pollen Vinaigrette

12 35 264
Ingredients Minutes Calories
Prep Cook Servings
15 min 20 min 8
Roasted Butternut Squash w/ Bee Pollen Vinaigrette
Health Highlights


1 squash Butternut squash
2/3 cup Extra virgin olive oil (divided)
1 pinch Sea Salt (to taste)
1 dash Black pepper (to taste)
3 sprig Rosemary, fresh (needles minced)
1 clove(s) Garlic (minced)
1/2 whole lemon(s) Lemon juice
2 tbsp Sherry vinegar
2 tsp Whole grain mustard
1 tsp Bee Pollen
1/4 cup Parsley, fresh (roughly chopped)
1/4 cup Golden raisin, seedless


Preheat oven to 425 degrees and line two baking sheets with parchment paper.

Cut bottom and edge of squash, and using a vegetable peeler, remove skin. Slice in half lengthwise, scrape out seeds with a spoon and slice horizontally into 1/4- to 1/2-inch strips. Arrange squash slices in a single layer on two sheet pans. Drizzle 1/3 cup of olive oil over squash, then flip pieces so that they're olive-oil side down. Season with salt, pepper, and rosemary, and roast until tender and undersides are browned, about 20 minutes. Allow squash to cool on pan, then place on serving dish.

For the vinaigrette, whisk together minced garlic, lemon juice, sherry vinegar, mustard, pollen, and salt and pepper in a medium-sized bowl. Drizzle in remaining olive oil and whisk until
emulsified. Pour vinaigrette over squash and sprinkle with parsley and raisins.


Serves 6-8.

Nutrition Facts

Per Portion

Calories 264
Calories from fat 165
Calories from saturated fat 23.2
Total Fat 18.4 g
Saturated Fat 2.6 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.1 g
Monounsaturated Fat 13.4 g
Cholesterol 0
Sodium 46 mg
Potassium 663 mg
Total Carbohydrate 24.6 g
Dietary Fiber 4.0 g
Sugars 7.1 g
Protein 2.1 g

Dietary servings

Per Portion

Fruit 0.1
Vegetables 2.3

Energy sources


Meal Type(s)