If you’re looking for a new recipe to try this Thanksgiving, this butternut squash will be a wonderful addition to your dinner table.
- 1 butternut squash (2 pounds)
- 2 teaspoons olive oil
- ½ teaspoon ground nutmeg
- ¼ cup whole wheat breadcrumbs
- ¼ cup grated Parmesan cheese
- 1 minced garlic clove
- 1 tablespoon finely chopped parsley
- 3 tablespoons fresh thyme leaves
- ¼ teaspoon salt
- ½ teaspoon pepper
- Pre-heat oven to 400° F.
- Peel the squash; slice it in half length-wise and discard the seeds. Cut into 1/4” slices.
- On a parchment-lined baking tray, lay out the squash slices. Drizzle with olive oil; sprinkle with the nutmeg.
- In a large bowl, mix together the breadcrumbs, Parmesan, garlic, parsley, thyme, a few pinches of salt and fresh black pepper.
- Sprinkle the topping on the squash. Bake for about 20 – 25 minutes until the tops are browned and the squash is cooked.
Makes 6 servings (Serving size equals 1 cup).
Each serving counts as 1/2 fat and low starch vegetables*.
Per Beaumont Food List, butternut squash is considered a low starch vegetable, however, is to be limited to 1 cup daily. One cup provides 82 calories and 21 grams of carbohydrates.
Nutrition analysis per serving
- Calories: 120
- Fat: 3 g
- Saturated Fat: 1 g
- Trans Fat: 0 g
- Cholesterol: 5 mg
- Sodium: 170 mg
- Carbohydrate: 21 g
- Fiber: 3 g
- Sugar: 4 g
- Protein: 4 g
Recipe adapted from http://www.sproutedkitchen.com.
– Mary Ligotti-Hitch, R.D. is a registered dietitian with the Weight Control Center at Beaumont Health Center.