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 Roasted Butternut Squash Fiona Haynes At a Glance Prep Time : 5min Cook Time : 45min Course : Side Dish Special : Easy, Few Ingredients, Low Fat, Vegetarian Type of Prep : Roast Cuisine : U.S. Regional Occasion : Fall, Family Dinner, Halloween, Thanksgiving, Winter More Low Fat Vegetable DishesZucchini and Tomato GratinBrussels Sprouts with ChestnutsMashed Sweet Potatoes More Low Fat Vegetable DishesStuffed Acorn SquashCider-Glazed Brussels SproutsSauteed Green Beans Roasted Butternut SquashThis is a naturally low fat fall side dish that would make a great accompaniment to a Thanksgiving dinner. Sometimes squash are hard to cut, but you can make this task easier by piercing it with a fork, then popping it in the microwave for 60 seconds before cutting into it. INGREDIENTS:
PREPARATION:Preheat oven to 400 degrees. Using a sturdy knife, cut off the top of the butternut squash near the stem, then cut the butternut squash in half lengthwise. Scoop out seeds and membranes. Halve again, making four wedges.
Place wedges cut side up in a large glass baking dish. Sprinkle cinnamon on top. Combine orange juice and maple syrup and drizzle over squash wedges. Cover with foil and roast for 45 minutes. Spoon syrup over wedges before serving. Serves 4 Per Serving: Calories 166, Calories from Fat 5, Total Fat 0.5g (Sat 0.1g), Cholesterol 0mg, Sodium 11mg, Carbohydrate 35.3g, Fiber 3.8g, Protein 3.4g User Reviews  More Low Fat Vegetable DishesZucchini and Tomato GratinBrussels Sprouts with ChestnutsMashed Sweet Potatoes More Low Fat Vegetable DishesStuffed Acorn SquashCider-Glazed Brussels SproutsSauteed Green Beans |
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