|2 cups||butternut squash, diced (about 1 squash)|
|2 tbsp||ginger, finely sliced|
|1 tbsp||orange zest|
|1 tsp||olive oil|
Preheat oven to 375ºF (190ºC).
Cut squash into 1-inch cubes. In a large bowl, toss squash with ginger, orange zest, honey and olive oil.
Place squash mixture on a baking sheet and bake for 30 to 40 minutes, until squash is tender.
Remove from heat and serve immediately. Garnish with parsley if desired.
Per serving: 83 cal, 1 g pro, 1 g total fat (0 g sat. fat), 19 g carb, 1 g fibre, 0 mg chol, 4 mg sodium
Good source of: vitamin C
Excellent source of: vitamin A
Source: Foods that Fight Disease