Simple Roasted Butternut Squash Recipe - Delicious & Easy

Roasted Butternut Squash

YIELD Makes 5 (1-cup) servings

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) Nonstick cooking spray 1 tablespoon dark brown sugar 1/4 teaspoon salt Black pepper to taste (optional) 1 tablespoon 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.

This recipe appears in: Vegetable Side Dish 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