Fresh Roasted Butternut Squash
Yields 6 servings
Portion Size: 1/2 cup
Preparation Time: 15 mins
Cooking Time: 20 mins
1/8 pound butternut squash, diced into 1-inch cubes
2 tsp olive/canola oil, 90/10 blend
1/2 tsp ground black pepper
1/2 tsp kosher salt
Preheat the oven to 425 degrees. Spray the baking sheet(s) with cooking spray.
Place the large diced butternut squash into a mixing bowl. Toss with the olive oil, salt and pepper. Spread out vegetables in single layer on the baking sheets careful not to crowd the baking sheet. Use additional baking sheets as needed.
Roast until fork tender and golden brown and internal temperature reaches 140 degrees. Remove from oven and serve. To chill: Refrigerate vegetables to below 40 degrees, place in food storage containers, cover, label and date. Use within two days.
Recipe Courtesy of Morrison Healthcare, Chef Derrick Williams and Joan Cope MPH, RD, LD
Calories 60, Total Fat 2.3 g, Saturated Fat .3 g, Carbohydrate 11 g, Fiber 1.8 g, Sodium 192 mg