Roasted Walnut Sweet Butter Squash
What You Need:
What To Do:
Step 1: Preheat oven to 425°F.
Step 2: Combine 1 tablespoon sage, olive oil, 1/2 teaspoon cinnamon, salt, and nutmeg in a bowl; rub over squash halves.
Step 3: Place squash, cut side up, on a baking sheet
Step 4: Bake for 40 minutes or until tender
Step 5: Once cooled enough to handle, cut each squash half lengthwise into 3 wedges.
Step 6: Bring remaining 1 tablespoon sage, remaining 1/4 teaspoon cinnamon, sugar free syrup, molasses, and apple cider vinegar to a boil in a small saucepan. Cook 2 to 3 minutes or until syrupy.
Step 7: Remove from heat and stir in walnuts
Step 8: Divide mixture into 6 servings and spoon over squash wedges.
Make 6 servings:
Macros for 1 serving (130g) with walnut topping = 2p/23c/7f = 160 calories with 2g fiber