Honey-Roasted Butternut Squash
Recipe: #2131
November 06, 2011
Categories: Side Dishes, Squash, Bisquick, Sunday Dinner, Oven Roast, Gluten-Free, Heart Healthy, High Fiber, No Eggs, Non-Dairy, Vegetarian, Vegetarian Dinner, more
"A nice side dish that can be prepared ahead of time, and popped in the oven when you are ready."
Original is 2 servings
Ingredients
Nutritional
- Serving Size: 1 (323.5 g)
- Calories 397
- Total Fat - 27.5 g
- Saturated Fat - 3.8 g
- Cholesterol - 0 mg
- Sodium - 7.2 mg
- Total Carbohydrate - 39.5 g
- Dietary Fiber - 3 g
- Sugars - 35.5 g
- Protein - 3.4 g
- Calcium - 46.1 mg
- Iron - 1.2 mg
- Vitamin C - 45.2 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Heat oven to 350.
Step 2
Peel squash and cut up into 1-inch cubes and put in a zip-lock bag.
Step 3
In a small bowl, combine honey, brown sugar, garlic, salt, pepper, and olive oil. Pour over squash cubes, seal zip-lock bag, and toss.
Step 4
Spray a baking sheet with cooking spray. I use one with a lip so the honey mixture does not drip off the baking sheet. Spread squash evenly on baking sheet and roast 30-40 minutes, or until tender.
Tips
- Nonstick cooking spray
6 Reviews
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