Mediterranean Roasted Butternut Squash

Smooth and rich, with a touch of crunch, this roasted butternut squash takes your taste buds on a trip around the globe!


NUTRITIONAL INFORMATION:
PER SERVING

Calories 152
Total fat 6.6 g
Satfat 0.9 g
Monofat 3.5 g
Polyfat 1.6 g
Protein 3 g
Carbohydrate 24 g
Fiber 4 g
Cholesterol 0 mg
Iron 2 mg
Sodium 130 mg
Calcium 93 mg


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INGREDIENTS

2 containers (11 ounces each) peeled, diced fresh butternut squash
Cooking spray
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
4 teaspoons tahini paste (sesame seed butter)
1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 tablespoon water
½ cup pomegranate seeds
1 cup arugula


PREPARATION

1. Preheat oven to 425°. Lightly spray rimmed baking sheet with cooking spray and arrange squash in a single layer. Coat squash with cooking spray, then sprinkle evenly with salt and pepper. Bake for 15 minutes, stirring half way through cooking, or until browned.

2. Meanwhile, in a medium bowl, whisk together tahini, lemon juice, olive oil, and water until smooth.

3. When squash is cooked place it in a large bowl and add pomegranate and arugula, tossing it all together gently to combine.

3. Drizzle tahini mixture over the squash mix and serve warm. 

Serves 4, about ½ cup each







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