Good Lifestyle

Butternut squash, especially when roast, is one of those vegetables so delicious, you feel almost guilty to feed it. Sweet and butter, it's almost like eating dessert. The good news? Eating a Butternut squash is not only delicious, but it is also ridiculously good for you too. They burst with nutrients to the list, including the fight against cholesterol, the reinforcement of the eyes, the anti-inflammatory beta-cuisine. This recipe is a simple and fundamental way to rote your squash. Whenever you roast something, it highlights the natural sweetness of everything you put in the oven, which is extra attractive for an already sweet vegetable to start. We do even sweeteer things in this roasted recipe of Butternut squash by adding in a maple syrup and contrasting with chopped fresh sage leaves, which gives it a sweet taste with an unusual and warm kick. For best results, find a very goodMaple syrup This is not just packaged with extra sugar. Your best bet is a local option in the neighboring farmers market.

Nutrition:130 calories, 3.5 g of grease (0.5 g saturated), 290 mg of sodium

Serve 4

You will need

1 murderer medium squash
1 tablespoon of olive oil
1 tablespoon of maple syrup
8-10 fresh sage leaves, chopped (optional)
Black salt and pepper

How to do it

1. Preheat the oven to 425 ° F. Peel the squash with a vegetable peeler or a small pair knife.
2. Slicing in half in the direction of length and eliminate the seeds; Discard seeds or save later (see below).
3. Hache squash in 3/4 "pieces. Mix with olive oil, maple syrup and sage (if you use); season with salt and pepper.
4. Spreading on a pastry and roasted plate until it is slightly browned outside and soft and tender until the end, about 30 minutes.
5. If you wish, add seeds over the last 10 minutes for an extra layer of Crunch.

Eat

Like all our recipes, it can represent a variation. Depending on what is in season, exchange a squash (or squash type) for everything you have by hand, or whatever calls to you when you are at the market. We think it would be particularly well with sweet potatoes.

Love this recipe? Subscribe to ourEat this, not that! magazine For even more cuisine at home and healthy restoration ideas.