By Tess O'Leary
Vanilla Butternut Squash
6 steps
Prep:20minCook:20min
Updated at: Wed, 16 Aug 2023 21:19:27 GMT
Nutrition balance score
Great
Glycemic Index
74
High
Glycemic Load
3
Low
Nutrition per serving
Calories48.9 kcal (2%)
Total Fat3.7 g (5%)
Carbs4.2 g (2%)
Sugars0.8 g (1%)
Protein0.4 g (1%)
Sodium1.5 mg (0%)
Fiber0.7 g (3%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
Instructions
Step 1
Cut Butternut squash into 1/4 inch diced pieces
Step 2
Preheat oven to 450
Step 3
Line baking sheet with parchment paper
Step 4
In small bowl, toss the squash with olive oil, vanilla and nutmeg
Step 5
Place the squash in a single layer on the baking sheet and bake, stirring once or twice, until browned, 15 to 20 minutes
Step 6
Store in refrigerator for up to 3 days or freezer up to 6 months
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