Caramelized Butternut Squash
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.Advertisement
Roast 20 to 25 minutes, until starting to brown.
96 calories; 4 g total fat; 224 mg sodium. 17 g carbohydrates; 1 g protein;