Cinnamon Roast Butternut
Yield:
4
A tasty roast butternut squash recipe sans the sugar, but still deliciously sweet and healthy, helping balance your blood sugar.
Ingredients
- 1Kg (2.2 lb) butternut squash, cubed
- 2 tbsp olive oil
- 1 tsp cinnamon (Ceylon)
Instructions
- Parboil the butternut for 10 minutes while you preheat the oven to 200C/390F.
- Drain, then arrange in an oven dish, sprinkle with cinnamon and drizzle the olive oil, then roast for 20 minutes.
Notes
One doesn't have to dose vegetables with butter, oil, sugar, syrup or honey to make them tasty. This recipe still preserves the natural sweetness of the butternut. Try to find a darker, deep beige, longer & thicker shaped butternut, as the pale ones are often watery and lack flavour.
Nutrition Information:
Yield: 4 Serving Size: 250gAmount Per Serving: Calories: 131 kcalTotal Fat: 3.6gNet Carbohydrates: 18.4gProtein: 2.3g
