Roasted butternut squash with apple, onion and thyme
Roasted butternut squash with apple, onion and thyme

Roasted butternut squash with apple, onion and thyme

1 medium butternut squash (about 2 pounds)

3 tablespoons canola or olive oil

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2 tablespoons brown sugar

¾ teaspoon salt

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1/8 teaspoon black pepper

2 medium tart apples, cored, chopped

1 medium onion, chopped

2 teaspoons fresh thyme, minced

1 tablespoon lemon juice

Preheat oven to 400 degrees. Peel and halve butternut squash, remove seeds and cut squash into 1-inch cubes. Toss squash, oil, brown sugar, salt, and pepper in a large bowl. Spread evenly over baking sheet. Bake for 20 minutes, stirring half way through. Mix apple, onion, thyme, and lemon juice in a separate bowl. Once squash has cooked for 20 minutes, add apple mixture to squash. Cook an additional 20 minutes, stirring halfway through. Remove from oven and serve warm.

Serving size:Serving size: 1/2 cup; serves eight. 1/2 cup; serves eight.

Serving size: 1/2 cup; serves eight.

Nutrition information:Nutrition information: Calories, 131; protein, 1 g: total fat, 5 g; total carbohydrates, 22 g; saturated fat, 0 g; dietary fiber, 5 g; cholesterol, 0 mg; sodium, 492 mg Calories, 131; protein, 1 g: total fat, 5 g; total carbohydrates, 22 g; saturated fat, 0 g; dietary fiber, 5 g; cholesterol, 0 mg; sodium, 492 mg

Nutrition information: Calories, 131; protein, 1 g: total fat, 5 g; total carbohydrates, 22 g; saturated fat, 0 g; dietary fiber, 5 g; cholesterol, 0 mg; sodium, 492 mg

Recipe provided by from the CSU Kendall Reagan Nutrition Center.
Recipe provided by from the CSU Kendall Reagan Nutrition Center.
Recipe provided by from the CSU Kendall Reagan Nutrition Center.