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 69 Calories from Fat 27

% Daily Value*

Total Fat 3g 5%

Saturated Fat 0g 0%

Polyunsaturated Fat 0g

Monounsaturated Fat 2g

Sodium 237mg 10%

Potassium 354mg 10%

Total Carbohydrates 12g 4%

Dietary Fiber 2g 8%

Sugars 2g

Protein 1g 2%

Vitamin A 59%

Vitamin C 23%

Vitamin D0%

Calcium 5%

Iron 4%

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

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