Butternut Squash and Apples

Monday, October 03, 2011

Serves 4

1½ pounds fresh or frozen butternut squash, cubed
1 Tbsp. olive oil
2 Granny Smith apples, cored and cubed
Salt and pepper to taste

Preheat oven to 450°F.

Sauté the butternut squash in olive oil in a medium-sized skillet until slightly soft.

Place the sautéed squash and the apples onto a baking sheet and roast for 10-15 minutes or until golden brown.

Nutrition facts for 1 serving (3/4 cup): 142 calories, 3.5 g total fat, 0.5 g saturated fat, 0 mg cholesterol, 150 mg sodium, 30 g carbohydrate, 3 g fiber, 1.5 g protein

Recipes were created by the Kendall College Culinary Nutrition Club under the guidance of School of Culinary Arts Dean Renee Zonka, a registered dietitian and certified executive chef.

This article appeared in the October 2011 edition of Chicago Parent.