This is my new side dish of choice.  I am currently in LOVE with Butternut Squash!  It takes all the self control I have to only eat my correct portion size.  I have even considered eating it for breakfast . . . I seriously love it that much.  If you are a squash hater, well . . . it might be hard for us to be friends right now.  Ha, ha!

This is one of my most favorite ways to cook it.  It cooks up in 30 minutes, is easy to prep, and easy to divide into correct portion sizes once it’s cooked.  Besides that, the leftovers can be used in a some very yummy ways.  I will be sharing some of those ways with you in future posts!  Can you hardly wait?  I can’t!

Roasted Butternut Squash

1 medium butternut squash (about 2 pounds) peeled,
seeded and cut into ½-inch cubes
2 teaspoons olive oil
1/4 teaspoon salt
1/8 teaspoon pepper

Adjust an oven rack to the upper middle position and heat the oven to 450 degrees.  Line a rimmed baking sheet with parchment paper (or use a Silpat liner if you have one).  Toss the squash with oil, salt, and pepper and spread out over the prepared baking sheet.  Roast the squash until tender and golden brown, about 30 minutes.

Serves 3 (about a total of 3 cups of butternut cubes).

Nutritional Information (Per Serving = 1 Cup of Cubes)
Calories:  112
Protein:  1.8g
Carbs:  21.5g
Fat:  3.7g
Fiber:  6g
Sugars:  0g