Roasted Butternut Squash & Brussels Sprouts

Having a busy day? Not a problem! You can still eat a healthy, home-cooked meal. Roasting butternut squash and Brussels sprouts only takes a few minutes and its absolutely delicious.

Ingredients

  • 1/2 butternut squash, cubed
  • 2 cups Brussels sprouts, sliced in half
  • 1 tbs. olive oil
  • salt and pepper to taste

Makes 6 servings

Directions

  1. Preheat oven to 350 F.
  2. On a cutting board, cut away/peel the skin of the butternut squash.
  3. Next, dice the butternut squash into cubes.
  4. Cut each Brussels sprout in half.
  5. In a 9 x 11 glass pan, mix together butternut squash and brussels sprouts.
  6. Add olive oil, salt and pepper to the pan and mix together.
  7. Bake dish in oven for 45 min until the butternut squash is soft.

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Nutrition facts

Per Serving

  • calories: 41
  • cholesterol: 0mg
  • dietary fiber: 2.2g
  • potassium: 332mg
  • protein: 1.4g
  • sodium: 8mg
  • sugars: 2g
  • total carbohydrates: 10.2g
  • total fat: 0.2g
Photograph by Christina Saschin. All rights reserved. Used with permission.

Disclaimer: Type2Diabetes.com cannot guarantee a recipe that has been scaled to make a different number of servings from the original.


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