Prep time: 15 minutes | Cook time: 30-45 minutes | | Yield: Serves 5 | Serving Size: 1 Cup
INGREDIENTS
3 Lbs Butternut Squash, peeled & seeds removed
2 Tbsp Olive Oil
2 Tbsp Garlic, minced
1 Tbsp Balsamic Vinegar
1 Tbsp Honey (optional)
1/2 Tsp Cumin
Dash of Red Pepper Flakes
Salt & Black Pepper to taste
3 Lbs Butternut Squash, peeled & seeds removed
2 Tbsp Olive Oil
2 Tbsp Garlic, minced
1 Tbsp Balsamic Vinegar
1 Tbsp Honey (optional)
1/2 Tsp Cumin
Dash of Red Pepper Flakes
Salt & Black Pepper to taste
METHOD
1. Pre-heat oven to 400 F. Prepare baking sheet or dish.
2. Cut squash into 1-inch cubes. In a bowl, toss squash with remaining ingredients; ensure that squash is completely coated with mixture.
3. Spread squash in a single layer over baking sheet or dish. Roast for 30-45 minutes until squash is golden and soft; turn squash every 10-15 minutes to prevent burning. Serve warm or freeze for later use.
1. Pre-heat oven to 400 F. Prepare baking sheet or dish.
2. Cut squash into 1-inch cubes. In a bowl, toss squash with remaining ingredients; ensure that squash is completely coated with mixture.
3. Spread squash in a single layer over baking sheet or dish. Roast for 30-45 minutes until squash is golden and soft; turn squash every 10-15 minutes to prevent burning. Serve warm or freeze for later use.
Nutrition per 1-Cup serving : 194 Cals; 19g Carb; 5g Fat; 1g Protein
Nutrition calculated using the MyFitnessPal Recipe Importer
