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 Vegetables
1 Fat
Nutritional Facts: 1 3/4 cups, Calories: 114 kcal, Carbohydrates: 12 g, Protein: 2 g, Fat: 8 g
Adapted From: https://www.skinnytaste.com/peach-arugula-salad/#recipe