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Roasted Butternut Squash
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
 
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Roasted Butternut Squash

From Fiona Haynes,
Your Guide to Low Fat Cooking.
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This 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:

  • 1 small butternut squash (2 lbs)
  • 1 tsp ground cinnamon
  • 1/4 cup orange juice
  • 1/4 cup maple syrup

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

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