Roasted Butternut Squash
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; total fat 2.1g 3% DV; saturated fat 0.3g; sodium 171mg 7% DV; potassium 458mg 13% DV; carbohydrates 15.3g 5% DV; fiber 2.6g 11% DV; sugar 3g; protein 1.3g 3% DV; exchange other carbs 1; vitamin a iu 13777IU; vitamin c 27mg; folate 35mcg; calcium 63mg; iron 1mg; magnesium 44mg; thiaminmg.
1 starch, 1/2 fat