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Butternut Squash with Vin Cotto
- 1 medium butternut squash (1½ to 2 pounds)
- ½ cup extra-virgin olive oil
- ¼ cup red wine vinegar
- 3 tablespoons honey
- 1 tablespoon chopped fresh rosemary
- 4 garlic cloves, finely minced
- Kosher salt
- Vin cotto for drizzling
Directions:View on Cookstr
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|Amount Per Serving|
|Calories 251kcal (13%)|
|Total Fat 18g (28%)|
|Saturated Fat 3g (13%)|
|Cholesterol 0mg (0%)|
|Total Carbohydrate 23g|
|Dietary Fiber 2g|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|