Make this your new go-to recipe for cooking winter squash.
Recipe courtesy of OSU Extension Service, foodhero.org.
Winter squash is a good source of potassium, magnesium, and fiber. Roasting winter squash helps bring out its natural sweetness, so you may find you don’t need to use all of the brown sugar the next time you make the recipe. Serve this side dish with a lean meat -- like chicken, turkey, or pork -- a whole grain, and a glass of milk for a complete meal.
2 pounds winter squash (try acorn, butternut, delicata, or others)
3 tablespoons brown sugar
¼ teaspoon salt
¼ teaspoon pepper
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil. Lightly spray foil with cooking spray.
Wash the squash, cut in half and scoop out seeds. Cut into 1-inch thick slices and lay on baking sheet.
In a small bowl, combine brown sugar, salt and pepper. Sprinkle squash with half the seasoning mixture.
Bake until sugar has melted, about 4-6 minutes. Remove baking sheet from oven and turn squash slices over. Sprinkle remaining seasoning mixture over squash and return to the oven. Bake until squash is tender, about 15 to 20 minutes. Serve warm.
Refrigerate leftovers within 2 hours.
Per serving: 90 calories, 0 g total fat, 0 g saturated fat, 23 g carbohydrate, 1 g protein, 2 g fiber, 105 mg sodium