Transcript Slide 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!
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
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