*VEGAN* Roasted Butternut Squash by
Ingredients
- 1 tsp ground black pepper
- 1 dash sea salt (0.4 g)
- 1 tbsp balsamic vinegar
- 1 tsp fresh rosemary
- 1 tbsp extra virgin olive oil
- 6 cups cubed butternut squash
Instructions
1. Preheat oven to 400 °F (200 °C).
2. Toss squash cubes with olive oil, balsamic vinegar, and rosemary.
3. Put on cookie sheet or dish large enough to hold it in a single layer.
4. Roast until squash is very soft and starting to get slightly caramelized.
2. Toss squash cubes with olive oil, balsamic vinegar, and rosemary.
3. Put on cookie sheet or dish large enough to hold it in a single layer.
4. Roast until squash is very soft and starting to get slightly caramelized.
Servings: 6
Nutrition Information (per serving):| Calories | 86.33 |
| Fat | 2.45 g |
| Saturated Fat | 0.32 g |
| Sodium | 32.5 mg |
| Carbohydrates | 16.72 |
| Fiber | 2.92 g |
| Sugars | 3.5 g |
| Protein | 1.45 g |