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Roasted Cinnamon Butternut Squash

As a healthy side dish or a not-too-sweet treat, this recipe makes butternut squash the perfect complement to a crisp, fall day. Plus, it has a nutty, almost pumpkin-like taste that you won’t feel guilty about indulging in!

Ingredients (Makes 6 Servings):

1          medium butternut squash, peeled/seeded and cut into 1” cubes
2          tbsp olive oil
1          tbsp brown sugar
1          tsp ground cinnamon
1/4       tsp salt
1          tsp ground black pepper

Directions:

1. Preheat oven to 425°F.

2. In a large bowl, toss the cut squash with olive oil, brown sugar, cinnamon, salt and black pepper. Transfer to a foil-lined baking sheet. Place the squash in a single layer, without overcrowding the pieces.

3. Roast 40 minutes, rotating pan midway during baking. Remove from oven immediately when edges are browned and pieces are fork tender.

Nutritional Information for 1 Serving:

158 calories, 2 grams protein; 4.5 grams fat; 30 grams carbohydrates; 5 grams fiber; 0 mg cholesterol; 104 mg sodium

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