Butternut Squash
Prep:
|
Cook:
20-25 minutes
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Ingredients
2 cups peeled, diced butternut squash
1 tsp extra virgin olive oil
2 cloves garlic minced
½ tsp chopped fresh sage
salt and pepper to taste
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340 grams peeled, diced butternut squash
1 tsp (5 ml) extra virgin olive oil
2 cloves garlic minced
½ tsp (2.5 ml) chopped fresh sage
salt and pepper to taste
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Rating
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Dietary Therapies
IBD-AID P1
SCD
mSCD
MED
Dietary Requirements
Grain-Free
Gluten-Free
Dairy-Free
Lactose-Free
Vegetarian
Vegan
Egg Free
Nut Free
Soy Free
Instructions
- Preheat oven to 400°F (205°C)
- In a large bowl, mix butternut squash with olive oil and garlic. Season with salt and black pepper.
- Arrange coated squash on a baking sheet and bake for 20-25 minutes until squash is tender.
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Nutritional Info
Storage
Notes
Used with permission from
UMass Medical School Center for Applied NutritionRelated Recipes
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