Dietician's Tip: To ensure even cooking, cut vegetables into uniform sizes. This recipe also works with sweet potatoes or acorn squash.
- 1 medium butternut squash
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh thyme
- 1 tablespoon chopped fresh rosemary
- 1/2 teaspoon salt
Heat oven to 425 F. Lightly coat a baking sheet with nonstick cooking spray.
Peel skin from butternut squash and cut into even sticks, about 1/2 inch wide and 3 inches long. In a medium bowl, combine the squash, oil, thyme, rosemary, and salt; mix until the squash is evenly coated.
Spread onto the baking sheet and roast for 10 minutes. Remove the baking sheet from the oven and shake to loosen the squash. Place back in the oven and continue to roast for another 5 to 10 minutes until golden brown.
Nutritional analysis per serving
Serving size: 1/2 cup
- Calories 62
- Cholesterol 0 mg
- Monounsaturated fat 2 g
- Saturated fat 0 g
- Sodium 168 mg
- Total carbohydrate 11 g
- Dietary fiber 3 g
- Protein 1 g
- Serving size 1/2 cup
- Total fat 2 g