ROASTED BUTTERNUT SQUASH

These cubes of roasted butternut squash are seasoned with cinnamon, ginger and nutmeg, making them a perfect fall harvest side dish.

Yield: Serves 4.

ROASTED BUTTERNUT SQUASH

Ingredients

  • 1 tbsp canola oil
  • 1/2 tsp salt
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp nutmeg
  • 4 cups cubed peeled butternut squash (1/2 inch)

Directions

  1. Preheat oven to 400°F.
  2. Combine oil, salt, cinnamon, ginger and nutmeg in a bowl. Add squash and toss to coat. Place squash in a single layer a non-stick foil-lined baking sheet.
  3. Bake, uncovered, stirring once, until squash is tender, about 20 – 25 minutes.
Nutritional analysis per 1 cup serving:

95 calories, 3.7 g fat, 1.4 g protein, 16.6 g carbohydrate, 2.9 g fibre, 296 mg sodium