Recipe - Roasted Butternut Squash

One half Butternut squash; peeled,
deseeded
1 tablespoon Olive oil
1 Chilli; deseeded and
; chopped
Chopped herbs to garnish; eg
parsley

1 Preheat the oven to 220c/425f. Cut the squash into large wedges. Heat the
oil in an ovenproof frying pan, and add the squash and chilli. Coat well in
the oil, put in the oven for 1520 minutes and serve sprinkled with herbs.

Converted by MC_Buster.

Per serving: 502 Calories (kcal); 14g Total Fat; (23% calories from fat);
9g Protein; 100g Carbohydrate; 0mg Cholesterol; 34mg Sodium Food Exchanges:
6 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 2 One half Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.