Roasted Butternut Squash
Simple roasted butternut squash--just tossed with olive oil, salt and pepper--makes a classic fall side dish. This recipe is delicious with roasted meats, or toss the roasted squash into pasta or salad.
To make ahead: Peel and cube butternut squash; refrigerate for up to 3 days until ready to cook.
1 starch, 1/2 fat