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Squash en papillote

Squash en papillote
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Yield

Number of servings: 2
Serving size: 1/2 of the recipe

Ingredients

  • 150 g (1 cup) butternut squash, cubed
  • 60 g (1/2 cup) rutabaga, cubed
  • 1 Tbsp (15 ml) dried cranberries
  • 1 tsp (5 ml) fresh rosemary, chopped
  • 1 Tbsp (15 ml) olive oil

Preparation

  • Place squash, rutabaga and cranberries on a foil.
  • Add the rosemary and oil.
  • Close the foil to make the papillote.
  • Bake on BBQ for 20-25 minutes. Turn halfway through cooking.

Nutritional facts

  • Energy
    108 kcal
  • Protein
    1.1 g
  • PHE
    32 mg
  • TYR
    28 mg
  • LEU
    47 mg
  • VAL
    36 mg
  • ILE
    32 mg
  • MET
    10 mg
  • LYS
    30 mg
  • Energy
    216 kcal
  • Protein
    2.2 g
  • PHE
    64 mg
  • TYR
    56 mg
  • LEU
    94 mg
  • VAL
    71 mg
  • ILE
    63 mg
  • MET
    19 mg
  • LYS
    61 mg
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