Recipe Of The Week 11/10: Roasted Butternut Squash
Ingredients:
2 large butternut squash, halved lengthwise, seeds scooped out
1 tablespoon extra virgin olive oil
1/2 teaspoon kosher salt
fresh ground pepper, to taste
Yields: 4 servings
Ingredients:
Directions:
Meal Plan Check Boxes:
2 Fats
2 Vegetables
Nutritional Facts: 1 cup, Calories: 202 kcal, Carbohydrates: 17 g, Protein: 5 g, Fat: 13.5 g
Adapted From: https://www.skinnytaste.com/fall-brussels-sprout-salad-with-apples/#recipe