Roasted butternut squash and carrots
- Number of Servings: 5
Ingredients
1-lb Butternut squash 1/2 lb baby carrots2 med sweet onions 1 tbsp extra virgin olive oil1 tbsp splenda brown sugar blend1/4 tsp kosher salt1/4 tsp pepper
1. Preheat oven to 400 degrees
2. peel butternut squash, cut in half (carefully!) and seed. cut into 1 inch cubes.
3.peel and cut onions into wedges.
4. place all ingredients in a bowl and toss. spread onto a cookie sheet (with sides).
5. bake for approx 40-50 minutes until tender.
Number of Servings: 5
Recipe submitted by SparkPeople user LYNNB67.
2. peel butternut squash, cut in half (carefully!) and seed. cut into 1 inch cubes.
3.peel and cut onions into wedges.
4. place all ingredients in a bowl and toss. spread onto a cookie sheet (with sides).
5. bake for approx 40-50 minutes until tender.
Number of Servings: 5
Recipe submitted by SparkPeople user LYNNB67.
Nutritional Info Amount Per Serving
- Calories: 118.5
- Total Fat: 3.2 g
- Cholesterol: 0.0 mg
- Sodium: 137.5 mg
- Total Carbs: 21.9 g
- Dietary Fiber: 4.3 g
- Protein: 1.7 g
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