2025: A New Year Of New Habits
As we enter into a new year filled with opportunities, growth, and resolutions, it is important to take the time to plan new healthy habits to set yourself up for success.
Recipe Of The Week 11/10: Roasted Butternut Squash
Yields 8 Servings
Ingredients:
- 2 large butternut squash, halved lengthwise, seeds scooped out
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- fresh ground pepper, to taste
Directions:
- Preheat the oven to 425F. Spray a large sheet pan with oil.
- Rub the flesh of the squash halves with olive oil and season with salt and black pepper. Lay the squash halves, cut side down on a rimmed sheet pan. Roast until you can pierce the flesh easily with a fork, about 40 to 45 minutes.
- Scoop it out and serve.
- This can be cubed and seasoned with more salt and served with a little butter and maple syrup,mashed in place of mashed potatoes, pureed, added to salads, or turned into butternut squash soup or a butternut squash sauce for pasta.
Meal Plan Check Boxes:
1 Fruit and 1 Vegetable
or
1 Starchy Vegetable
Nutritional Facts: 3 /4 cup, Calories: 80 kcal, Carbohydrates: 16.5 g, Protein: 1.5 g, Fat: 2 g
Adapted From: https://www.skinnytaste.com/roasted-butternut-squash/
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