Roasted Butternut Squash

Last time this year my husband returned home from a six month deployment.  He had missed out of my paleo experiment but I was able to introduce him to some of the recipes I discovered while he was gone.   Well one day I was at Dorothy Lane Market and they had butternut squash on sale.  I decided to pick one up even though I had no planned recipe in mind.   Well we all know that I fell in love with the Skirt Steak with Chive Butter I found from The Food Lovers Kitchen website.  I decided I was going to make that for the husband and I wanted a butternut squash side dish.  I found one in a catalog for spices that sounded easy to prepare.  I made it, we loved it, and here it is for all of you:

ROASTED BUTTERNUT SQUASH

Prep Time: 10 minutes
Cooking Time:  30 minutes
Serves 4
1 butternut squash, peeled and cut into 3/4 inch chunks
2 TBS olive oil
1/4 – 1/2 tsp salt, optional – to tast
1/4 – 1/2 tsp ground cinnamon
1/4 – 1/2 tsp ground nutmeg
1 TBS balsamic vinegar

Preheat oven to 400. Arrange the squash in a single layer in a baking dish. Drizzle with olive oil and stir to coat. Roast at 400 until soft and the edges begin to brown, usually about 30 minutes. Sprinkle with cinnamon and nutmeg for final 10 minutes of cooking. Remove from the oven and toss with salt and balsamic vinegar.

Nutritional Info:
Serving Size 3/4 cup (152g)
Calories 80
Calories from fat 60
Total fat 6g
Cholesterol 0mg
Sodium 125mg
Carbohydrate 5g
Dietary Fiber 2g
Sugars 4g
Protein 2g

Oh and before I forget!  One kitchen gadget that makes my life a little bit easier is the Misto Gourmet Olive Oil Sprayer. I used put anything that needed to be coated in olive oil in a bowl and dumped in more than the required amount of oil to coat it. With the Misto, I can spray ingredients like cubed butternut squash easily. I love it because I use less oil and I can fill the non-aerosol, BPA free can with high quality, organic olive oil.