5 pounds winter squash (such as butternut or buttercup), peeled, seeded and cut into 1-inch chunks
Low Calorie cooking spray
2 Tsp olive oil
1 1/2 teaspoons salt
1/4 teaspoon freshly ground pepper, divided
3 cloves garlic, minced
2 tablespoons chopped Italian parsley
1. Preheat oven to 375°F.
2. Spray squash with low calorie cooking spray, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash).
3. Heat 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve.
* Make Ahead Tip: Cut squash up to 1 day ahead; store airtight in the refrigerator.
Per serving: 85calories; 3 g fat, 21 g carbohydrates; 2 g protein