Diabetic Cooking


Roasted Butternut Squash



  • Nonstick cooking spray
  • 1 pound butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
  • 2 medium onions, coarsely chopped
  • 8 ounces carrots, peeled and cut into 1/2-inch diagonal slices (about 2 cups)
  • 1 tablespoon dark brown sugar
  • 1/4 teaspoon salt
  • Black pepper (optional)
  • 1 tablespoon butter or margarine, melted


Preheat oven to 400°F. Line large baking sheet with foil and spray with nonstick cooking spray.

Arrange vegetables in single layer on prepared baking sheet; spray with cooking spray. Sprinkle with brown sugar, salt, and pepper, if desired.

Bake 30 minutes. Gently stir; bake 10 to 15 minutes or until tender. Drizzle with butter; toss to coat.

Yield: 5 servings. Serving size: 1 cup squash.

Nutrition Facts Per Serving:
Calories: 143, Carbohydrates: 30 g, Protein: 3 g, Fat: 3 g, Saturated Fat: 2 g, Cholesterol: 7 mg, Sodium: 167 mg, Fiber: 8 g

Exchanges per serving: 1 1/2 Bread/Starch, 1/2 Fat, 1 Vegetable.

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