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/