I found this recipe in the October issue of the Chatelaine magazine and it sounded interesting and safe. This is the first recipe i've ever posted so please tell me if i've done anything wrong or forgot something! =)
1 large butternut squash 2 tbsp (30 ml) each water and apple jelly or apricot jam 1 tsp (5 ml) chopped fresh thyme or 1/4 tsp (1 ml) dried thyme leaves 1/4 tsp (1 ml) salt Pinch of ground cinnamon and ground black pepper
1. preheat oven to 450F (230C). lightly spray baking sheet. To easily peel squash, make a small slit in skin, then microwave, uncovered, on high 3 to 4 minutes. Peel squash, slice in half and scoop out seeds. Roughly cut into 1-inch pieces.
2. In a large bowl, stir water with jelly. Add squash and sprinkle with thyme, salt, cinnamon and pepper. Toss to coat. Spread out in a single layer on baking sheet. Roast in centre of oven until tender, 25 to 30 minutes.
1.1 g protein, 0.1 g fat, 17.5 g carbohydrates, 0.8 mg iron, 52 mg calcium, 102 mg sodium, 2.1 g fibre, 68 calories