Roasted Butternut Squash

To keep the prep quick and easy, buy precut butternut squash.

Total Time:
Prep:
Cook:
Level: Easy
Serves: 4
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Ingredients

  • 2 lb. peeled, seeded winter squash (such as butternut)
  • 3 tbsp. olive oil
  • ¼ tsp. hot pepper flakes
  • 3 tbsp. chopped fresh sage leaves
  • ½ tsp. coarse salt
  • 2 chopped garlic cloves

Directions

  1. Heat oven to 425°F.
  2. Cut 2 lbs peeled, seeded winter squash (such as butternut) into ½- to 1-inch pieces (6 cups).
  3. Toss with 3 Tbsp olive oil, ¼ tsp hot pepper flakes, 3 Tbsp chopped fresh sage leaves, and ½ tsp coarse salt until coated well.
  4. Arrange squash in one layer in a shallow roasting pan. Roast for 10 minutes.
  5. Scatter with 2 chopped garlic cloves. Continue to roast, stirring occasionally, until golden brown and tender, 25 to 30 minutes.

171 cal, 10 g fat (1 g sat fat), 2 g protein, 21 g carb, 4 g sugar, 6 g fiber, 248 mg sodium, 0 mg cholesterol per serving

This recipe originally appeared in the January/February 2015 issue of Dr. Oz The Good Life.

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