Butternut squash sweet roast

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4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 219.5
  • Total Fat: 1.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 97.5 mg
  • Total Carbs: 54.0 g
  • Dietary Fiber: 13.8 g
  • Protein: 3.4 g

View full nutritional breakdown of Butternut squash sweet roast calories by ingredient
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Submitted by: JOEYTHEBRAVE

Introduction

Very nice side dish, one of my favourites Very nice side dish, one of my favourites
Number of Servings: 1

Ingredients


    1/2 Butternut Squash
    2 Apples (peeled and decored)
    2-3 Carrots
    Sage
    Frylight Spray

Directions

Peel and prepare the veg, and chop into inch size pieces. Spread on a baking tin and spray with frylight and a sprinkle of sage (or your herb of choice - I use sage because I have this with pork usually).
Toss the ingredients together so they are all coated with frylight.
Bake in the oven at a medium heat (170 or so) for about 25 minutes. You can tell its done when the squash is, well, squashy, and just crispy on the edges.
Serve with your main of choice.

Number of Servings: 1

Recipe submitted by SparkPeople user ELOXQUEEN.





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Member Ratings For This Recipe

  • I added cinnamon, nutmeg, a tiny bit of brown sugar and salt to this to add flavor. Also cooked in at 300 for about 25-30 minutes. Very sweet and yummy! - 2/2/10

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  • Butternut squash is one of my favorite vegetables. I just cut it in half with cut side down and roast in oven. Scoop out the squash when done and add 1 tablespoon light margarine to about 1 cup. So good for you , too. - 11/21/09

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  • Great! I added a little cinnamon to this and cooked it just a little longer. It was delicious. - 8/15/09

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  • This is really good - 7/27/09

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