This Roasted Butternut Squash is an excellent source of vitamin A. Vitamin A may promote vision, immune function, bone health and cell integrity. For those in recovery, its vitamin B6 is essential for proper functioning of the nervous and immune system. One cup of this delightful member of the gourd family provides nearly half the recommended daily dose of antioxidant-rich vitamin C.
Roasted Butternut Squash
- 1 small butternut squash about 1 pound, peeled, seeded and cubed into 1/2” pieces
- 1 tablespoon olive oil
- 1 tablespoon minced fresh ginger
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon salt
Preheat the oven to 400 degrees F. In a baking dish or pan, add the squash, oil, ginger, cinnamon, nutmeg, and salt. Toss well.
Roast for 20 minutes, or until the squash is tender.
Total fat 4g
Saturated fat 1g