By Glen MacnowSponsored By Cooper University Health Care

Sponsored by Cooper University Health

 

Makes about 5 cups

 

Ingredients:

  • 3 pounds Butternut squash, peeled, medium dice
  • ½ Tablespoon olive oil
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 5 cloves garlic, smashed
  • ½ white onion medium dice
  • 3 sprigs fresh sage
  • 3 sprigs fresh oregano
  • 3 sprigs fresh thyme

 

Directions

  • Preheat oven to 400 degrees
  • Toss all ingredients together and spread out on large sheet tray, roast for 20-30 minutes until butternut squash is browned and tender.
  • Remove herbs and serve.

 

Per 1 cup of roasted vegetables

111 calories

1 gm protein

1 gm fat

25 gm Carbohydrate