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Roasted Butternut Squash

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“from TLC, for safe keeping, got raves at T-day dinner 2010”
READY IN:
1hr
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 lb butternut squash, peeled and cut into 1-inch cubes (about 4 cups)
  • 2 medium onions, coarsely chopped
  • 8 ounces carrots, peel and cut into 1/2-inch diagonal slices (about 2 cups)
  • nonstick cooking spray
  • 1 tablespoon dark brown sugar
  • 14 teaspoon salt
  • black pepper (optional)
  • 1 tablespoon butter or 1 tablespoon margarine, melted

Directions

  1. 1. Preheat oven to 400°F Line large baking sheet with foil and coat with cooking spray. Arrange vegetables in single layer on foil; coat lightly with cooking spray. Sprinkle vegetables with brown sugar, salt and pepper, if desired.
  2. 2. Bake 30 minutes. Stir gently; bake 10 to 15 minutes more or until vegetables are tender. Remove from oven. Drizzle with butter; toss to coat.

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