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For a fresh and tasty alternative to potatoes or rice, serve Garlic and Thyme Roasted Butternut Squash on the side of your favorite entree.

Ivy Manning
Recipe by Cooking Light March 2014

Gallery

Credit: Stephen Devries; Styling: Cindy Barr

Recipe Summary

Yield:
Serves 4 (serving size: 1 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 425°. Combine thyme, olive oil, salt, butternut squash, and garlic on a baking sheet; toss. Bake at 425° for 30 minutes; stir after 15 minutes. Mash garlic with a fork; toss with squash.

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Nutrition Facts

78 calories; fat 3.5g; saturated fat 0.5g; sodium 245mg.
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