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
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