Simple Roasted Butternut Squash
- cal. (kcal) 71
- Serving size: 6
- Prep: 20 mins
- Bake: 45 mins at 375°F
large butternut squash (about 21/2 lbs each), peeled, seeded and cut into 1-inch pieces
chopped fresh sage
- Heat oven to 375 degrees . Toss squash with olive oil and season with salt and pepper. Spread out on 2 baking sheets. Bake at 375 degrees for 45 minutes or until tender. Turn once.
- Serve half the squash with meatloaf and whipped potatoes. Cool and refrigerate remaining squash for risotto on Monday.