Parmesan and Garlic Butternut Squash
Excellent with any roasted ham or poultry!

Serves 6

2 tablespoons minced fresh parsley
2 tablespoons olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon pepper
3 1/2 pounds butternut squash, peeled and cut into 1-inch cubes
1/3 cup grated Parmesan cheese

In a large bowl, combine the parsley, oil, garlic, salt and pepper. Add squash and toss to coat.

Transfer to an ungreased shallow 2 quart baking dish. Bake, uncovered, at 400 degrees F for 50-55 minutes or until squash is just tender.

Per Serving: 163 Calories; 6g Fat (30.7% calories from fat); 2g Saturated Fat; 4g Protein; 27g Carbohydrate; 4g Dietary Fiber; 3mg Cholesterol; 406mg
Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat.

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