Roasted Butternut Squash and Sweet Onion
4 SERVINGS | ¾ CUP
CAL 128 | FAT 4G | SAT FAT 1G | PROTEIN NA | CARBS 24G | CHOL 0MG | FIBER 4G | SODIUM 154MG
DIETARY EXCHANGE: 1½ BREAD/STARCH, ½ FAT
Nonstick cooking spray
4 cups bite-size peeled butternut squash chunks
1 sweet onion (about ¾ pound) peeled and cut into 12 wedges
1 tablespoon extra-virgin olive oil
1 teaspoon dried sage
⅛ teaspoon black pepper
¼ teaspoon salt
Preheat oven to 425°F. Spray jelly-roll pan with nonstick
