Roasted Gingered Butternut Squash

Ingredients

2 cups	butternut squash, diced (about 1 squash)
2 tbsp	ginger, finely sliced
1 tbsp	orange zest
2 tbsp	honey
1 tsp	olive oil

Directions

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.

Serves 4.

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)