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; carbohydrates 15.3g; dietary fiber 2.6g; sugars 2.8g; fat 2.1g; saturated fat 0.3g; vitamin a iu 13777.2IU; vitamin c 27.2mg; folate 35mcg; calcium 63.1mg; iron 0.9mg; magnesium 44.3mg; potassium 458.4mg; sodium 171.4mg; thiamin 0.1mg.
1 starch, 1/2 fat