Roasted Butternut Squash
- 1 of 3 Heat oven to 450 degrees F. Coat baking pan with nonstick vegetable-oil cooking spray.
- 2 of 3 Peel squash with vegetable peeler. Cut squash in half lengthwise; scoop out seeds. Place halves, cut side down, on cutting board. Cut into 1-inch-thick slices. Place in large bowl. Add oil; toss to coat. Sprinkle the salt, thyme, rosemary and pepper over the slices; toss to evenly coat. Arrange in pan in a single layer.
- 3 of 3 Roast in 450 degree F oven for 30 minutes or until the squash is fork-tender. (Can be made ahead and reheated.) Makes 6 servings.
Servings Per Recipe: 6
Per Serving: 1 g sat. fat, 86 kcal cal., 199 mg sodium, 3 g fiber, 0 mg chol., 1 g pro., 5 g Fat, total, 12 g carb.