Makes about 5 cups
Ingredients:
3 pounds Butternut squash, peeled, medium dice
½ tbsp olive oil
1 tbsp salt
1 tbsp black pepper
5 cloves garlic, smashed
½ white onion medium dice
3 sprigs fresh sage
3 sprigs fresh oregano
3 sprigs fresh thyme
Directions:
- Preheat oven to 400 degrees
- Toss all ingredients together and spread out on large sheet tray, roast for 20-30 minutes until butternut squash is browned and tender.
- Remove herbs and serve.
Nutrition Facts:
Per 1 cup of roasted vegetables: 111 calories, 1 g protein, 1 g fat, 25 g carbohydrate.