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Roasted Butternut Squash




Source of Recipe


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Recipe Introduction


servings 5 (1-cup)
points 2


List of Ingredients




1 pound butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
2 medium onions, coarsely chopped
8 ounces carrots, peeled and cut into 1/2-inch diagonal slices (about 2 cups)
1 tablespoon dark brown sugar
1/4 teaspoon salt
Black pepper to taste
1 tablespoon butter or margarine, melted

Recipe



Preheat oven to 400°F. Line large baking sheet with foil and coat with nonstick cooking spray. Arrange vegetables in single layer on foil; coat lightly with cooking spray. Sprinkle vegetables with brown sugar, salt and pepper.

Bake 30 minutes. Stir gently; bake 10 to 15 minutes longer or until vegetables are tender. Remove from oven; drizzle with butter and toss to coat.


Nutrients per Serving
(1 cup Squash)
Calories 143
Calories from Fat 16 %
Total Fat 3 g
Saturated Fat 2 g
Cholesterol 7 mg
Carbohydrate 30 g
Fiber 8 g
Protein 3 g
Sodium 167 mg