However, I think this recipe is a great because like most people in the world, I need to count my calories.  And pecans and cheese sound like a lethal combo! This delicious alternative to cheese has no trans fats and no carbohydrates.  Sounds good to me!  I’ll give it a shot! Roasted Butternut Squash with Sage, Pecans, and Veggie Parmesan, Mozzarella, and Romano Shreds

Makes 6 Servings

Ingredients

Photo courtesy of Veggie

• 2 butternut squash, peeled, seeds removed and cut into ½” cubes
• 6-9 fresh sage leaves, chopped (sub 1 teaspoon dried or rubbed sage)
• 1 small package pecan pieces
• ½ package of Veggie Shreds Parmesan, Mozzarella, Romano Blend (or simply substitute the Veggie Shreds with your favorite Galaxy product)
• 1 teaspoon minced garlic
• 2 teaspoons extra virgin olive oil
• ½ teaspoon kosher salt
• 1 pinch black pepper

Directions Preheat oven to 350 degrees. Place all ingredients into a medium sized bowl. Toss to incorporate.  Line a sheet pan or cookie sheet with nonstick aluminum foil or parchment paper.  Place the squash mixture onto the sheet pan and place in the oven.  Bake for 25-30 minutes or until the squash is tender. Chef’s Note: For added flavor, add dried cranberries to this dish.

Post from: Blisstree

Soy Twist on Roasted Butternut Squash

What you need:
1 large butternut squash
Black pepper
Salt
Butter (or oil of your choice)

Cut squash in half and remove seeds. Put a tablespoon of butter in each cavity, as well as salt and pepper to taste. Bake at 350 degrees for one hour. Let cool, serve and enjoy!

(Makes 2 servings)

Here’s the calorie breakdown for 1 cup of butternut squash:

Calories – 60
Total fat – 0g
Sodium – 5mg
Net carbs – 14g
Protein – 1g

Let me know if you’ve made something similar to this, and how it turned out.

Claire

(image from Melissa’s)

Post from: Blisstree

Butternut Squash Recipe