Roasted Butternut Squash
Source: EatingWell.com, October 2017
To make ahead: Peel and cube butternut squash; refrigerate for up to 3 days until ready to cook.
Serving Size: 1/2 cup
76 calories; protein 1.3g 3% DV; carbohydrates 15.3g 5% DV; dietary fiber 2.6g 11% DV; sugars 2.8g; fat 2.1g 3% DV; saturated fat 0.3g 2% DV; vitamin a iu 13777.2IU 276% DV; vitamin c 27.2mg 45% DV; folate 35mcg 9% DV; calcium 63.1mg 6% DV; iron 0.9mg 5% DV; magnesium 44.3mg 16% DV; potassium 458.4mg 13% DV; sodium 171.4mg 7% DV; thiamin 0.1mg 13% DV.
1 starch, 1/2 fat