Roasted Butternut Squash
Serves: 3
In some grocery stores, you can find peeled and cut butternut
squash in the produce department, shrink-wrapped in plastic. If this appeals to you, go ahead
and take this shortcut. No one will know that you didn't peel and cut a fresh squash
yourself.
Calorie: 97, Proteins: 2 g, Total Fat: 3 g, Fiber: 4 g.
Preparation
Preheat the oven to 425°F. Line a baking sheet with parchment
paper or foil, and brush or spread it with some of the oil.
Peel the squash, then cut it in half. Scrape out and discard the few
seeds, and chop the squash into 1-inch cubes.
Distribute the squash cubes on the prepared baking sheet, and brush the
exposed sides with a little extra oil.
Place the baking sheet on the center rack of the oven, and roast for 10
minutes. Shake the baking sheet and/or use tongs to redistribute the squash so it can roast
evenly all over.
Roast for another 10 minutes, then remove from the oven, and let the
squash cool for about 10 minutes on the baking sheet. You can salt it lightly during this
time, if you wish.
Serve hot, warm, or at room temperature.