Roasted Baby Butternut Squash

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 79.5
  • Total Fat: 3.4 g
  • Cholesterol: 0.0 mg
  • Sodium: 344.3 mg
  • Total Carbs: 11.9 g
  • Dietary Fiber: 0.2 g
  • Protein: 2.5 g

View full nutritional breakdown of Roasted Baby Butternut Squash calories by ingredient
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Introduction

Delicious winter sidedish Delicious winter sidedish
Number of Servings: 6

Ingredients

    3 baby butternut squash (approx 1 cup yield ea)
    1/5 cake Extra Firm Tofu
    1 tsp Extra Virgin Olive Oil
    1/4 tsp Sea Salt
    1/2 tsp Ground Cinnamon
    1 tsp Raw Sugar

Directions

Cut each Butternut Squash, legnthwise. Remove seeds.
Spray baking pan with Canola Spray and arrage squash cut side up
Put One square Extra Firm Tofu into seach seed cavity.
Sprinkle with Salt, Oilve Oil, Cinnamon and Sugar
Bake at 350 degrees for 30 min.
Makes 6 half squash servings.

Number of Servings: 6

Recipe submitted by SparkPeople user GREENBUILDER.

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