September 11, 2020
Foodie Friday: Roasted Butternut Squash
Happy Foodie Friday everyone! As we are reaching the colder months, which is my favorite time of the year, motivation to make delicious healthy food sometimes decreases. All of the holiday parties, events, and family gatherings make some people push their health goals to the side, but not this year! Today we have a healthy side dish that would bring color to any holiday party coming up!
This dish isn’t only great for the holiday season. It would be a great base to a nourish bowl or even purred for a great mashed potato substitute!
Ingredients: 6 servings
• 1 (3 lb) butternut squash, peeled, seeded and cut into 1-inch cubes*
• 3 Tbsp olive oil
• 1 Tbsp minced fresh rosemary
• 1 Tbsp minced fresh thyme
• 1 Tbsp minced fresh sage
• Salt and freshly ground black pepper
• 1 Tbsp minced fresh garlic
• 2 1/2 Tbsp minced fresh parsley
Instructions:
1. Preheat oven to 400 degrees. Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray.
2. Place butternut squash on baking sheet, drizzle with olive oil, sprinkle with rosemary, thyme, sage and season with salt and pepper to taste.
3. Toss to coat then spread into an even layer.
4. Roast in preheated oven 20 minutes. Remove from oven add garlic and toss squash with a thin metal spatula.
5. Return to oven and roast until soft, about 10 - 20 minutes longer.
6. For more browning move oven rack near broiler and broil squash 1 - 3 minutes (keep a close eye on it it as it will brown quickly!).
7. Sprinkle in parsley, serve warm.
Nutrition:
Calories: 151
Protein: 2g
Fat:7g
Carbohydrates: 22g
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