Butternut squash with herb salad

Indulge in the flavors of roasted butternut squash and fresh herbs in this vibrant salad bursting with culinary delights. Perfect for a light and tasty meal.

Ingredients:

• 1 3-ounce butternut squash, peeled and cut into 2-inch chunks
• 1/4 cup extra-virgin olive oil
• 4 1/4 teaspoons ras el hanout
• Kosher salt and freshly ground black pepper
• 2 cups torn fresh parsley
• 1 tablespoon red wine vinegar

Instructions:

1. Mix the butternut squash with 3 tablespoons of olive oil and 4 teaspoons of ras el hanout on a baking sheet; add salt and pepper. Bake at 475˚ F until it turns golden and becomes tender, around 35 minutes. Move it to a serving plate. Combine the parsley with the red wine vinegar and the remaining 1 tablespoon of olive oil and 1/4 teaspoon of ras el hanout. Add salt and pepper to taste, then place it on top of the cooked squash.

Summary:

• Calories: 585 kcal
• Fat: 56 g
• Protein: 6 g
• Carbs: 21 g
• Potassium: 1033 mg
• Magnesium: 108 mg