Roasted Winter Vegetables
This method works well for any root vegetable, including turnips, rutabagas, and beets.
INGREDIENTS
- 1 large sweet potato
- 1 small butternut squash
- 2 medium parsnips
- 2 tablespoons olive oil
- Salt and pepper to taste
Preheat oven to 425ºF.
Peel all vegetables and cut into chunks.(Remove seeds from squash before cutting.)
Toss in olive oil and salt and pepper, if using.
Spread in a single layer on a cookie sheet.
Bake until tender and sweet, approximately 20 minutes.
MAKES 6 CUPS (SERVES 6)
Calories: 102 | Fat: 5 g | Protein: 1 g | Fiber: 3 g
Roasted Squash Seeds
If you enjoy roasting pumpkin seeds on Halloween, you will probably enjoy snacking on high-protein roasted squash seeds all year long. Clean the stringy part of the squash off the seeds, spread on a lightly oiled baking sheet, and sprinkle with salt. Bake at 350ºF for approximately 15 minutes, watching to ensure that they don't burn. Store in a sealed jar.
