1 / 1

October 2013 NT Weekly Recipe ROASTED CINNAMON BUTTERNUT SQUASH AND PEAR

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

marlo
Download Presentation

October 2013 NT Weekly Recipe ROASTED CINNAMON BUTTERNUT SQUASH AND PEAR

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Sweeten your roasted vegetables with not only a juicy fruit, but cinnamon too! 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 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 October 2013 NT Weekly Recipe ROASTED CINNAMON BUTTERNUT SQUASH AND PEAR

More Related