Roasted Butternut Squash with Cinnamon & Pecans

By 4catMomma

Ingredients
  • 1 butternut squash peeled and cut into cubes - Save the seeds to roast for a snack!

  • 2 tsp olive oil

  • cinnamon to taste

  • 2 teaspoons chopped unsalted pecans optional

Directions
  1. Toss squash with olive oil, and cinnamon. Roast in a shallow pan at 375 degrees for about 45 minutes. Sprinkle pecans over & roast for another 10 minutes, until squash is very tender. I served this with grilled pork chops.


Nutritional Facts

Servings
4
per 1 1/2 cup serving squash should be about 4 servings
carbs
24.6
calories
108
fiber
4.3g
sugar 4.6g
protein 4.3g
fat 1.8g
sodium 8.4mg

vegetables side dish