Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 76.1
- Total Fat: 1.3 g
- Cholesterol: 0.0 mg
- Sodium: 122.1 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 4.5 g
- Protein: 1.3 g
View full nutritional breakdown of Roasted Butternut Squash calories by ingredient
Roasted Butternut Squash
Submitted by: LESLIECOYIntroduction
Original recipe from Southern Living Magazine, I used purchased cubed Butternut Squash. You can cook spaghetti squash,acorn squash or butternut squash in this recipe. Original recipe from Southern Living Magazine, I used purchased cubed Butternut Squash. You can cook spaghetti squash,acorn squash or butternut squash in this recipe.Number of Servings: 6
Ingredients
-
32 ounces ( 2 pounds )butternut squash, cubed
1 tablespoon margarine, melted
1/2 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon pepper
Tips
If using whole squash - Remove stem - Cut in half lengthwise; remove and discard seeds.
Cut each half into 4 wedges, and place on an aluminum foil-lined jelly-roll pan.
After roasting cut skins from squash wedges, and discard.
Directions
While oven is heating t0 450 degrees, mix together the butter, honey, salt and pepper in roasting pan. Once butter has melted, mix well. Add the cubed squash and mix until evenly covered with butter mixture.
Bake at 450° for 30 to 35 minutes or until tender, turning once.
Serving Size: 6 servings
Bake at 450° for 30 to 35 minutes or until tender, turning once.
Serving Size: 6 servings
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