WLS Thanksgiving Roasted Squash

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Roasted Squash

(makes 10 servings)

5 pounds (2.4 kg) assorted hard winter squash (butternut, acorn,

delicata, or sweet dumpling), seeded and cut into 4-inch chunks

refrigerated butter-flavored cooking spray

salt (optional) and freshly ground pepper

2 tablespoons (25 g) reduced-fat margarine, at room temperature

2 tablespoons (24 g) brown sugar

Preheat oven to 400°F (200°C), Gas Mark 6.

Arrange squash, cut side up, in 2 large roasting pans and lightly

coat tops with cooking spray. Season with salt (if using) and pepper

to taste.

Roast for 20 minutes. Switch pan positions and continue to roast

another 25 minutes, until squash is tender when pierced with the

tines of a fork. (Squash may be made ahead to this point, covered,

and refrigerated until next day.)

When ready to serve, preheat broiler. Lightly brush cut surfaces of

squash with margarine and sprinkle with brown sugar. Broil until

sugar begins to bubble, about 3 to 4 minutes. Transfer squash pieces

to a serving platter and serve hot.

Per serving: 96 calories (22% calories from fat), 2 g protein, 3 g

total fat (0.5 g saturated fat), 19 g carbohydrates, 5 g dietary

fiber, 0 cholesterol, 29 mg sodium

Diabetic exchanges: 1 1/2 carbohydrate (bread/starch), 1/2 fat