Roasted Butternut Squash the Editors of Publications International, Ltd.
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|
|Black pepper to taste (optional)|
|1||tablespoon butter or margarine, melted|
- 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.
|Serving Size:||1 cup squash|
|Saturated Fat||2 g|
|Total Fat||3 g|
|Calories from Fat||16 %|
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