A savory herb and cheese blend with a hint of lemon for acorn squash, butternut squash and other veggies.
Suggested use
Single batch recipe
Preheat oven to 350°F. Cut squash in half lengthwise, remove seeds, then cut into half-moon slices about 1/2" thick. Place in a single layer on a rimmed baking sheet. Mix together melted butter, olive oil and seasoning. Drizzle over squash slices and toss to coat all sides. Roast for 25 minutes or until tender, turning halfway through. Great seasoning for potatoes and other hearty vegetables.
Other ingredients
Salt, parmesan cheese (pasteurized milk, salt, cheese culture, enzymes), dehydrated onion and garlic black pepper, rosemary, thyme, sugar, maltodextrin, natural flavors (milk) whey solids, citric acid, natural lemon flavor, yeast extract and less than 2% silicon dioxide added to prevent caking.
Contains: milk
| Nutrition Facts | ||
| Serving Size: 1/4 tsp (0.7 g) | ||
| Servings Per Container: About 50 | ||
| Amount Per Serving | % DV* | |
| Calories | 0 | |
| Total Fat | 0 g | 0% |
| Sodium | 85 mg | 4% |
| Total Carbohydrate | 0 g | 0% |
| Protein | 0 g | |
| Not a significant source of Saturated Fat, Trans Fat, Total Sugars, Added Sugars, Cholesterol, Dietary Fiber, Calcium, Potassium, Vitamin D or Iron. | ||
| *%DV = % Daily Value | ||
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