Roasted Winter Squash

Prep: 10 min., Bake: 35 min.

This recipe goes with Butternut Squash Bake, Roasted Butternut Squash Salad with Blue Cheese Vinaigrette, Roasted Acorn Squash with Cranberry Relish, Spaghetti Squash Sauté, Curried Butternut Squash Soup

Yield: Makes 6 servings

Ingredients

• 3  pounds  butternut squash, acorn squash, or spaghetti squash
• 1  tablespoon  butter or margarine, melted
• 1/2  tablespoon  honey
• 1/4  teaspoon  salt
• 1/4  teaspoon  pepper

Preparation

Remove stem from squash. Cut squash in half lengthwise; remove and discard seeds. Cut each half into 4 wedges, and place on an aluminum foil-lined jelly-roll pan. (If using spaghetti squash, cut each half into 2 wedges.)

Stir together butter and honey until blended. Brush squash evenly with butter mixture; sprinkle evenly with salt and pepper.

Bake at 450° for 30 to 35 minutes or until tender, turning once. Cut skins from squash wedges, and discard.

Nutritional Information

Calories:

108 (16% from fat)

Fat:

2.1g (sat 1g,mono 0.8g,poly 0.2g)

Protein:

1.8g

Carbohydrate:

24g

Fiber:

6.8g

Cholesterol:

5mg

Iron:

1.5mg

Sodium:

118mg

Calcium:

69mg