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Ingredients

Directions

  • Heat oven to 425°. Peel and seed butternut squash. Cut into 1-inch cubes. Whisk oil, honey, rosemary, salt and pepper; toss with squash. Spread evenly on a baking sheet.

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  • Roast 20 to 25 minutes, until starting to brown.

Nutrition Facts

96 calories; 4 g total fat; 224 mg sodium. 17 g carbohydrates; 1 g protein;

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