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|2 cups||butternut squash, diced (about 1 squash)|
|2 tbsp||ginger, finely sliced|
|1 tbsp||orange zest|
|1 tsp||olive oil|
Preheat oven to 375ºF (190ºC).
Cut squash into 1-inch cubes. In a large bowl, toss squash with ginger, orange zest, honey and olive oil.
Place squash mixture on a baking sheet and bake for 30 to 40 minutes, until squash is tender.
Remove from heat and serve immediately.
Per serving: 83 cal, 1 g pro, 1 g total fat (0 g sat. fat), 19 g carb, 1 g fibre, 0 mg chol, 4 mg sodium
Good source of: vitamin C
Excellent source of: vitamin A
Source: /Leslie Beck’s Foods that Fight Disease (2008)
They may have been around for over 10,000 years, but winter squash remain popular today thanks to their creamy texture, sweet taste and excellent nutrient profile. They make for a delicious side dish or can be used as a healthy ingredient in soups, casseroles and even desserts.
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