1 medium butternut squash, quartered*
Olive oil cooking spray
Black pepper and salt, to taste
Dash of Garam Masala (an Indian spice), curry, nutmeg, or cinnamon

Preheat oven to 400 degrees

1. You will need a good, sharp knife! Wash outside of butternut squash. Cut in half, then in quarter. Remove seeds and membranes.

2. Peel squash with a vegetable peeler. Place flat side down on a cutting board and cut into similar-sized wedges.

3. Spray a foil-lined cookie sheet with olive oil cooking spray. Line up squash wedges, so they don’t overlap. Spray with additional olive oil cooking spray. Add pepper and desired spices.

4. Bake at 400 degrees for 20 minutes. Carefully flip wedges. Bake an additional 10 minutes, or until tender. Add a dash of salt if desired and serve warm.

*An option is to slice as medallions leaving the skin on. If cooked well, skin can be eaten.

Calories and Carbohydrates: Butternut Squash Versus Sweet Potato
Butternut squash has half the calories and carbohydrates of sweet potato, is an excellent source of vitamin A, dietary fiber, and phytonutrients.
1 cup cubed butternut squash = 63 calories and 16 grams total carbs.
1 cup cubed sweet potato = 114 calories and 27 grams total carbs.