Roasted Butternut Squash and Vegetables - Slender Kitchen
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Roasted Butternut Squash and Vegetables

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95
Calories 
15g
Carbs 
4g
Fat 
3g
Protein 
2
Weight Watchers® SmartPoints™
(3 PointsPlus®)

Recipes Content

Recipe

I love roasted vegetables and am always playing with different combinations. Lately I have been loving roasted butternut squash but I like to cheat and microwave them first to cut down on the cooking time. To stick with winter vegetables, I like to combine the squash with mushrooms, cauliflower, and carrots.

Prep Time

Roasted Butternut Squash and Vegetables

5
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

4
  • 2 cups butternut squash, peeled and chopped
  • 2 U carrots, peeled and chopped
  • 2 cups cauliflower
  • 2 cups mushrooms (I used baby bella)
  • 1 tbsp. olive oil
  • Salt and pepper

Nutritional Facts

Serving Size: 
3/4 cup
Amount Per Serving
Calories 95
Calories from Fat 34
% Daily Value *
Total Fat 4g
6%
Saturated Fat 1g
3%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 0mg
0%
Sodium 42mg
2%
Total Carbohydrate 15g
5%
Dietary Fiber 4g
15%
Sugars 5g
Protein 3g

Directions

  1. Preheat the oven to 425 degrees.
  2. Place your butternut in a microwave safe dish and par-cook for 4-8 minutes depending on the size of the chopped squash and your microwave. You want the squash to be soft enough that you can easily pierce it with a fork, but not soggy.
  3. In a large bowl toss together all of the vegetables and squash with the olive oil, salt, and pepper.
  4. Arrange on a baking sheet sprayed with cooking spray in a single layer and roast for 15-20 minutes until everything is browned and crispy. Shake the pan once or twice during roasting. Taste before serving and add any needed salt and pepper.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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