Cinnamon Roasted Butternut Squash Recipe
Makes 6 servings
Ingredients
1 large butternut squash, about 3 pounds after peeling and seeding
2 tablespoons olive oil
2 tablespoons packed brown sugar
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon freshly ground black pepper
Instructions
Preheat oven to 425 F. Cut butternut squash into one inch chunks after peeling and seeding. Mix squash with olive oil, brown sugar, cinnamon, salt, and pepper. Place on a rimmed baking sheet and roast for 20 minutes or until butternut squash is fork tender. Serve immediately or store for later consumption.
Nutrition Facts
For 8 ounce serving = 156 calories, 4.9 g fat, 0.7 g saturated fat, 30.3 g carbohydrates, 7.9 g sugar, 2.3 g protein, 5.0 g fiber, 398 mg sodium, 2 SmartPts
Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes
