• Karri Anne Cameron

Roasted Butternut Squash

Makes 4 servings

Macros: 102 cal, fat 7g, carbs 10g, protein 1g, fibre 2g

Ingredients:

1 butternut squash - peeled, seeded, and cut into 1-inch cubes

2 tablespoons olive oil

1 tbsp minced garlic

salt and ground black pepper to taste

Directions:

Preheat oven to 400 degrees F (200 degrees C). Toss butternut squash with olive oil and garlic in a large bowl. Season with salt and black pepper. Arrange coated squash on a baking sheet. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes


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