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Roasted Butternut

Butternut Squash · olive oil · herbs

Roast — 400°F

Why do we love this dish so much? 1) Because most markets sell pre-cubed butternut. 2) It tastes fabulous. 3) It’s a breeze to make. What’s not to like? Just toss the cubes of squash with olive oil and arrange on a baking sheet. Sprinkle on the salt and pepper. Roast in a 400°F oven for about 25 minutes. Remove when brown on the edges and fork tender. You could use other winter squashes, although you might have to peel them. And they don’t have “butter” in their names.  

(When in doubt, add butter and/or salt.)

~14g net carbs per cup of raw butternut