Name: Roasted Butternut Squash
Yield: 5 servings
Ingredients: 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

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Ingredients

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

Directions

Yield:
5 servings

Serving size:
1 cup squash

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.

Calories: 143 calories, 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.