HealthNotes

Roasted Butternut Squash

• From: Eat, Drink, and Weigh Less

Ingredients

• 1 Tbs canola oil or safflower oil

• 1 lb butternut squash

• salt (optional)

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.

Directions

• 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.