I am leaving you with one of my favorite fall recipes, Roasted Butternut Squash. I make a big batch of this and I freeze some of it and I use some of the left overs, for lunch, on my Butternut Squash Pizza, or make soup, mashed potatoes ect. I never realized how versatile Butternut Squash is. It’s so good and so good for you! Can’t complain about that!!!
First you peel
Then you cut off the ends and scoop the seeds and squash guts out.
Add some olive oil and spices, and then throw in oven.
Serve and Eat!
Roasted Butternut Squash
5 Cups of Butternut Squash – diced
1 Tbsp. Olive Oil
1/4 tsp. Salt
1/2 tsp. Pepper
1/2 tsp. Ground Cinnamon (More to tatse if you like, personally I love a lot of cinnamon)
1/4 Cup Onion – sliced or diced
3 Tbsp. Raisins
Preheat oven to 400
Line a baking sheet with Parchment Paper.
In a bowl toss the squash and onions with olive oil and season with salt, pepper and cinnamon. Add the mixture to your lined baking sheet.
Bake the squash for 15 minutes, then flip it so it cook evenly. Place back in oven for another 15 minutes or until the vegetables are tender.
Once out of the oven, add your raisins, and serve in a pretty bowl!
Calories per cup: 125, Fat: 2.9, Sodium: 9.9, Potassium: 634, Carbs: 26, Fiber 6.3, Sugar: 3.4, Protein: 2
I wanted to give a shout out to my Husband and tell him Happy Birthday!
I hope everyone has a great day!!!