Baked Butternut Squash
Source: EatingWell.com, October 2017
To make ahead: Place the cooled baked squash in an airtight container; refrigerate for up to 3 days or freeze for up to 3 months.
Serving Size: 1/2 cup
77 calories; protein 1.7g; carbohydrates 19.9g; dietary fiber 3.4g; sugars 3.7g; fat 0.2g; vitamin a iu 18081.3IU; vitamin c 35.7mg; folate 45.9mcg; calcium 81.7mg; iron 1.2mg; magnesium 57.8mg; potassium 598.7mg; sodium 6.8mg; thiamin 0.2mg.