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Roasted Butternut Squash
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Roasted Butternut Squash
YIELD Makes 5 (1-cup) servings
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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:
- 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.
- 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.
This recipe appears in:
Vegetable Side Dish
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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