Savory Roasted Butternut Squash
A wonderful savory side dish that goes well with poultry.

Servings: 4

• 3 cups butternut squash, peeled and cubed
• 1 tablespoon brown sugar
• 2 1/2 teaspoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon fresh gound black pepper
• 8 shallots, peeled and halved

Preheat oven to 475. Combine ingredients in bowl. Pour into a lightly sprayed backing pan with sides. Bake at 475 for 20 minutes or until tender, stirring occasionally.

Per Serving: 96 Calories; 3g Fat (25.4% calories from fat); trace Saturated Fat; 2g Protein; 18g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 541mg Sodium. Exchanges: 1/2 Grain(Starch); 1/2 Vegetable; 1/2 Fat; 0 Other Carbohydrates.

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