Roasted Butternut Squash

Serves5 (1/2 cup each)

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Preheat the oven to 400°F.
Peel the skin using a vegetable peeler or kniefe.
Cut the squash in half lengthwise and scoop out the seeds.
Cut the squash into 1-inch chunks and arrange on a baking sheet.
Drizzle with olive oil and season with salt and pepper.
Toss to coat and roast for about 30 minutes or until tender, stirring occasionally.

Add cloves of garlic to the roasting pan for some additional flavor.

Nutrition Facts

Roasted Butternut Squash

Amount Per Serving (1/2 cup eachg)

Calories 41 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 0g 0%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 2g

Cholesterol 0mg 0%

Sodium 213mg 9%

Potassium 118mg 3%

Total Carbohydrates 4g 1%

Dietary Fiber 1g 4%

Sugars 1g

Protein 0g 0%

Vitamin A 91%

Vitamin C 10%

Vitamin D0%

Calcium 1%

Iron 2%

* Percent Daily Values are based on a 2000 calorie diet.

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