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Roasted Butternut Squash

Roasted Butternut Squash

Roasted Butternut Squash


Makes 5 (1-cup) servings


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


  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

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