Spiced Butternut Squash

Spiced Butternut Squash
Serves 8
A fall veggie put on center stage.
Prep Time20 min Cook Time45 min Total Time2 hr
Ingredients
I large (2-3 lb) butternut squash, cubed
1 tsp salt
1 tbsp pepper
1 tbsp chili powder
1 tbsp pumpkin pie spice
1 tsp fresh sage chopped finely
2 tbsp honey (or maple syrup)
2 tbsp brown sugar
Instructions
Cut 1/2 inch off each end of the butternut squash
Cut it in half from top to bottom with a large chef's knife, use a rubber mallet on your knife if necessary
Scoop out the seeds and fibrous insides
Peel each half with a sharp veggie peeler, I do not recommend using a knife as you could easily cut yourself
Cut squash into small cubes
Put cubed squash into a large zip closed freezer bag
Add in remaining ingredients into bag with squash and knead gently to combine and coat the squash
Put in refrigerator for at least 30 minutes but up to a few hours, gently kneading every once in a while to continue to coat the squash
Preheat oven to 375
Line a large baking sheet with foil and a light spray of nonstick spray
Spread butternut squash in a single layer on the baking dish
Bake for 30-45 minutes or until butternut squash is fork tender
Remove from oven and ENJOY!!
You can store in refrigerator in airtight container for up to 4 days
Notes
Each serving (about 1/2 cup) is only 2 WW+ points
Nutritional Info
Calories: 88 Total Fat: 0.4 g Saturated Fat: 0.1 g Trans Fat: 0 g Cholesterol: 0 mg
Sodium: 319.7 mg Total Carbs: 22.7 g Dietary Fiber: 3 g Sugars: 10.4 g Protein: 1.4 g
By MJ