Ingredients
Quantity | Ingredients |
---|---|
2 cups / 500 ml | butternut squash, diced (about 1 medium squash) |
2 tbsp / 25 ml | grated fresh ginger root |
2 tbsp / 25 ml | honey |
1 tbsp / 15 ml | orange zest |
1 tbsp / 15 ml | olive oil |
1/4 tsp / 1 ml | coarse sea salt |
Directions
Preheat oven to 375ºF (109ºC).
Cut squash into 1-inch (2.5 cm) cubes. In a large bowl, toss squash with ginger root, honey, orange zest, oil and salt.
Spread squash on a baking sheet and bake for 30 to 40 minutes, or until tender.
Serves 4.
Nutrition: Per serving: 96 cal, 1 g pro, 4 g total fat (1 g saturated fat), 17 g carb, 1 g fibre, 0 mg chol, 150 mg sodium
Source: Leslie Beck's Healthy Kitchen