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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
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Roasted Butternut Squash with Pecans (Gluten Free)

Source: Lara Rondinelli -- "Healthy Calendar Diabetic Cooking," published by the American Diabetes Association

The richness of winter squash with pecans and just a hint of sweetness!

Rating:
Prep Time:	5 minutes
Cook Time:	45 minutes
Difficulty:	Easy

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	78.3

Total Carbs	6.9 g

Dietary Fiber	1.5 g

Sugars	4.2 g

Total Fat	5.8 g

Saturated Fat	1.2 g

Unsaturated Fat	1.1 g

Potassium	20.3 mg

Protein	0.8 g

Sodium	105.0 mg

Dietary Exchanges 5.8 Fat, 0.1 Other Carbs, 0.3 Starch, 0.0 Lean Meat

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

1.0
1 each butternut squash 1.0
1 each cooking spray 2.0
2 tsp margarine 1.0
1 tbsp brown sugar 0.25
0 1/4 cup chopped pecans

Directions

Preheat oven to 400°F.
Spray both sides of squash with cooking spray and place face down in a glass baking dish. Bake for 45 minutes.
In small bowl, mix 1 teaspoon margarine and 1 1/2 teaspoons brown sugar and microwave for 30 seconds to melt margarine.
Add pecans and mix well. Spread mixture on small baking sheet and bake for 3 minutes to toast nuts.
Remove squash from oven. Scoop squash meat into a large bowl; discard skins. Add remaining margarine and brown sugar and whip with a whisk until smooth. Fold in pecans.