Roasted Winter Squash
Slightly sweet and savory.

Servings: 4

1/4 cup honey
2 tablespoons soy sauce
1 clove garlic, minced
1/4 teaspoon salt
1/4 teaspoon pepper
2 acorn squash (2 1/2 lbs total) or 1 butternut squash (2 1/4 lbs)

Whisk first 5 ingredients together in a large bowl.

Halve each squash crosswise, peel & scoop out seeds. Cut into 1 inch thick rings & toss in honey mixture until well coated.

Prepared squash can be covered & refrigerated for up to 6 hours before cooking.

Arrange squash rings on a greased, foil lined, rimmed baking sheet & drizzle with honey mixture. Bake in preheated 350F oven, turning once & basting with liquid, until tender & golden brown, about 30 to 40 minutes.

Season with salt and pepper.

Per Serving (acorn squash): 147 Calories; trace Fat (1.1% calories from fat); trace Saturated Fat; 2g Protein; 38g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 654mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fat; 1 Other Carbohydrates.

Per Serving (butternut squash): 167 Calories; trace Fat (1.1% calories from fat); trace Saturated Fat; 3g Protein; 44g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 657mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Fat; 1 Other Carbohydrates.

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