Butternut Squash - Spiced

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Calories: 88 Total Fat: 0.4 g Saturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg
Sodium: 319.7 mg Total Carbs: 22.7 g Dietary Fiber: 3 g Sugars: 10.4 g Protein: 1.4 g

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Ingredients

  • I large (2-3 lb) butternut squash, cubed
  • 1 tsp salt
  • 1 tbsp pepper
  • 1 tbsp chili powder
  • 1 tbsp pumpkin pie spice
  • 1 tsp fresh sage chopped finely
  • 2 tbsp honey (or maple syrup)
  • 2 tbsp brown sugar

Preparation

Step 1

Oven to 375. Bake 35-45 mins.

Cut 1/2 inch off each end of the butternut squash
Cut it in half from top to bottom with a large chef's knife, use a rubber mallet on your knife if necessary. Scoop out the seeds and fibrous insides
Peel each half with a sharp veggie peeler, I do not recommend using a knife as you could easily cut yourself
Cut squash into small cubes.

Put cubed squash into a large zip closed freezer bag
Add in remaining ingredients into bag with squash and knead gently to combine and coat the squash
Put in refrigerator for at least 30 minutes but up to a few hours, gently kneading every once in a while to continue to coat the squash


Line a large baking sheet with foil and a light spray of nonstick spray
Spread butternut squash in a single layer on the baking dish
Bake for 30-45 minutes or until butternut squash is fork tender
Remove from oven and ENJOY!!

You can store in refrigerator in airtight container for up to 4 days
Notes
Each serving (about 1/2 cup) is only 2 WW+ points
Nutritional Info

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