Roasted Butternut Squash

By Gail Poll

From Mitchelle

Ingredients

• Roasted Butternut Squash
• Ingredients
• 1 medium butternut squash (about 2 pounds)
• 1 tablespoon extra virgin olive oil
• Salt and ground black pepper to taste
• Method

Preparation

Step 1

Roasted Butternut Squash


Preheat oven to 400°F. Halve the squash lengthwise. Using a spoon, scoop out and discard seeds.

If desired, peel with a vegetable peeler or cut into big chunks and keep steady on the cutting board while cutting off the peel with a knife.

Cut into 1-inch cubes. Transfer to a large, rimmed baking sheet. Toss with oil, salt and pepper and spread out in a single layer. Roast, tossing occasionally, until just tender and golden brown, about 30 minutes.
Nutrition

Per serving (about 8oz/231g-wt.): 150 calories (30 from fat), 3.5g total fat, 0g saturated fat, 0mg cholesterol, 300mg sodium, 27g total carbohydrate (3g dietary fiber, 5g sugar), 3g protein