Cooking Butternut Squash

I'm just going to warn you; this is ridiculously good, and at not the lowest carb veggie on the block, it would be very easy to blow your portion size.

Ingredients:

• 1 med butternut squash (3 lb.) peeled and cubed to 1/2 inch pieces
• 2 garlic cloves chopped
• 2 T olive oil
• 2 T minced fresh parsley
• salt & pepper
• ½ c grated Parmesan cheese

Put all ingredients in a large bowl except for the squash. Stir.

Add squash and stir to coat the squash.

Put into a large pyrex dish spreading so that it is only 1/2 inch deep in the dish.

Bake at 400* for about 50 minutes or until the squash is tender. Fantastic!

This recipe courtesy of my dear friend Cathy.

Don't say I didn't warn you...
Nutrition Facts

6 Servings

Amount Per Serving
Calories 120.7
Total Fat 7.1 g
Saturated Fat 2.2 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 4.0 g
Cholesterol 6.6 mg
Sodium 160.5 mg
Potassium 311.0 mg
Total Carbohydrate 11.5 g
Dietary Fiber 3.1 g
Sugars 0.0 g
Protein 4.5 g

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