Roasted Gingered Squash

Side Dishes.
Roasting the squash with ginger root and orange zest adds plenty of flavour. It’s a delicious way to get your beta carotene.

Roasted Gingered Squash


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


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