See Also: Roasted Butternut Squash(recipes)
Roasted Butternut Squash Soup with Parsley Puree(recipes)
Roasted Butternut Squash and Sage Risotto with Pinenuts(recipes)
Battered sole with butternut squash chips, roasted cherry tomatoes and chargrilled asparagus(recipes)
Gratin of butternut squash(recipes)
Butternut Squash and Rosemary Risotto(recipes)
Butternut squash and gruyere pasties(recipes)
Butternut Squash & Hazelnut Lasagna(recipes)
Butternut Squash & Apple Soup(recipes)
Butternut Squash in Coconut Milk(recipes)

Roasted Butternut Squash (recipes)


Roasted Butternut Squash

Yield: Makes 5 (1-cup) servings



Ingredients:



1pound butternut squash, peeled and cut into 1-inch cubes (about 4 cups)

2medium onions, coarsely chopped

8ounces carrots, peeled and cut into 1/2-inch diagonal slices (about 2 cups)

Nonstick cooking spray

1tablespoon dark brown sugar

1/4teaspoon salt

Black pepper to taste (optional)

1tablespoon butter or margarine, melted









Preparation:





1.Preheat oven to 400°F. Line large baking sheet with foil and coat with cooking spray. Arrange vegetables in single layer on foil; coat lightly with cooking spray. Sprinkle vegetables with brown sugar, salt and pepper, if desired. 2.Bake 30 minutes. Stir gently; bake 10 to 15 minutes more or until vegetables are tender. Remove from oven. Drizzle with butter; toss to coat.









Nutritional Information:







Serving Size: 1 cup squash







Fiber

8 g







Carbohydrate

30 g







Cholesterol

7 mg







Saturated Fat

2 g







Total Fat

3 g







Calories from Fat

16 %







Calories

143







Protein

3 g







Sodium

167 mg









Dietary Exchange:







Vegetable

1







Starch

1-1/2







Fat

1/2