Recipe: Roasted Cinnamon Butternut Squash and Pear

Sweeten your roasted vegetables with not only a juicy fruit, but cinnamon too!

INGREDIENTS:

Yield: 8 servings (4 oz per serving = ½ cup)

2 cups of butternut squash, chopped

2 pears, chopped

½ yellow onion, chopped

1 Tablespoon of olive oil

2 tsp of cinnamon

DIRECTIONS:

Pre-heat oven to 350 º F. Line a baking sheet with aluminum foil or spray a baking sheet with olive oil cooking spray. In a large bowl, add all the ingredients and mix well to coat the butternut squash, onion, and pear with the olive oil and cinnamon. Spread out mixture onto the baking sheet. Roast mixture for 45 minutes (stir every 15 minutes).

Nutrition Information Per Serving:

Food weight: 0.5, Calories: 65 kcal, Fat: 2 g, Cholesterol: 0 mg, Carbohydrates: 13g, Dietary Fiber: 3g, Protein: 1g, Sodium:  3mg