Roasted Butternut Squash
Stephanie Raymond
Roasted squash is a great alternative to potatoes. Eat it by itself, as a side, or add it to a salad or risotto.
2 medium butternut squash
Extra-virgin olive oil 1 1/2 tsp (7 mL) nutmeg
1 Tbsp (15 mL) fresh sage, minced or 1 tsp dried sage
Salt and pepper
Preheat oven to 400 F (200 C). Peel squash, slice in half lengthwise, remove seeds, and cut into cubes.
Place cubes in baking dish and drizzle generously with olive oil. Sprinkle with nutmeg and sage. Add salt and pepper to taste. Bake for 30 minutes or until tender inside and golden outside.
Serves 4. Each serving contains: 72 calories; 0.9 g protein; 4.1 g total fat (1.0 g sat. fat, 0 g trans fat); 9.3 g carbohydrates; 2 g fibre; 27.4 mg sodium
source: "Sensational Squash", alive #324, October 2009
