Roasted Squash
(makes 10 servings)
| 5 | pounds (2.4 kg) assorted hard winter squash (butternut, acorn, delicata, or sweet dumpling), seeded and cut into 4-inch chunks |
| refrigerated butter-flavored cooking spray |
| salt (optional) and freshly ground pepper |
| 2 | tablespoons (25 g) reduced-fat margarine, at room temperature |
| 2 | tablespoons (24 g) brown sugar |
- Preheat oven to 400°F (200°C), Gas Mark 6.
- Arrange squash, cut side up, in 2 large roasting pans and lightly coat tops with cooking spray. Season with salt (if using) and pepper to taste.
- Roast for 20 minutes. Switch pan positions and continue to roast another 25 minutes, until squash is tender when pierced with the tines of a fork. (Squash may be made ahead to this point, covered, and refrigerated until next day.)
- When ready to serve, preheat broiler. Lightly brush cut surfaces of squash with margarine and sprinkle with brown sugar. Broil until sugar begins to bubble, about 3 to 4 minutes. Transfer squash pieces to a serving platter and serve hot.
| Per serving: | 96 calories (22% calories from fat), 2 g protein, 3 g total fat (0.5 g saturated fat), 19 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 29 mg sodium |
| Diabetic exchanges: | 1 1/2 carbohydrate (bread/starch), 1/2 fat |
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