Roasted Yams, Squash, and Chestnuts with Hazelnut ToppingStaff | Delicious Living
- Serves: 8 people
- Calories per serving: 422
This satisfying and fiber-rich mixture is a true celebration of autumn. Ingredient tip: Save time by using bottled chestnuts and frozen sweet potatoes, if you like.
- Preheat oven to 400°. Combine all vegetables, chestnuts, sage, marjoram, salt, and pepper in a large roasting pan; drizzle with olive oil and toss gently to coat. Roast for 45 minutes, stirring once or twice, or until vegetables are tender and browned. Remove from oven.
- Stir in broth. Transfer mixture to a 9x13-inch baking dish lightly coated with cooking spray.
- In a medium bowl, combine all topping ingredients. Sprinkle over filling. Bake for 30 minutes or until filling is hot and bubbly.
PER SERVING: 422 cal, 41% fat cal, 20g fat, 4g sat fat, 10mg chol, 10g protein, 54g carb, 8g fiber, 352mg sodium