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Roasted Potatoes and Pearl Onions
Learn how to create the perfect vegetable side dish with only a few simple ingredients in a few precious minutes.
Roasted Butternut Squash
Yield: Makes 5 (1-cup) servings
Ingredients:
1
pound butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
2
medium onions, coarsely chopped
8
ounces carrots, peeled and cut into 1/2-inch diagonal slices (about 2 cups)
Nonstick cooking spray
1
tablespoon dark brown sugar
1/4
teaspoon salt
Black pepper to taste (optional)
1
tablespoon butter or margarine, melted
Preparation:
1.
Preheat oven to 400°F. Line large baking sheet with foil and coat with cooking spray. Arrange vegetables in single layer on foil; coat lightly with cooking spray. Sprinkle vegetables with brown sugar, salt and pepper, if desired.
2.
Bake 30 minutes. Stir gently; bake 10 to 15 minutes more or until vegetables are tender. Remove from oven. Drizzle with butter; toss to coat.
Nutritional Information:
| Serving Size: 1 cup squash | |
| Fiber | 8 g |
| Carbohydrate | 30 g |
| Cholesterol | 7 mg |
| Saturated Fat | 2 g |
| Total Fat | 3 g |
| Calories from Fat | 16 % |
| Calories | 143 |
| Protein | 3 g |
| Sodium | 167 mg |
Dietary Exchange:
| Vegetable | 1 |
| Starch | 1-1/2 |
| Fat | 1/2 |
This recipe appears in:
Vegetable Side Dish
