Baked Butternut Squash
Butternut squash is a perfect side for any of your any chicken or turnkey dishes. Another amazing vegetable loaded with nutrients and absolutely delicious!
4 servings
1 medium butternut squash
2 tablespoons unsalted organic butter
½ teaspoon sea salt or Himalayan salt
1 teaspoon freshly ground black pepper
1 teaspoon dry rosemary
1 teaspoon dry thyme
Preheat the oven to 375°F. Using a large chef’s knife cut the squash in half lengthwise and scoop out the seeds with a spoon. Set the halves flesh side down on a cutting board and cut them across their centers.
Place the quartered squash on a baking sheet flesh side up and spread butter over the each piece and with salt, pepper, rosemary, and thyme. Cover with foil and bake for 50 to 60 minutes, or until the squash is very tender.
Let cool for 20 minutes, then spoon out the flesh and discard the skin. Mash and stir the squash, then season with salt and pepper to taste.
Nutritional Information per serving: 132 calories, 22 g carbohydrates, 6 g fat, 3.5 g saturated fat, 345 mg sodium
