Roasted Butternut Squash Wedges

AKA butternut squash fries. I am not calling them that because the end result is too soft to be called fries. This recipe is all over the internet, and on two diet sites I like, Hungry Girl and Greenlitebites. In case you haven't seen it, these are really good, and are a great side dish for sandwich type meals.

1 T Olive Oil
Kosher Salt
1 (2 lb) Butternut Squash

Preheat oven to 450. Cut ends of squash off, and cut lengthwise down the middle. Remove seeds, and peel the skin off with peeler. (be sure to get down to the bright orange layer) Cut into 1/2" wedges or slices. Pour into large ziplock bag or bowl with salt and olive oil. Shake or stir till coated. Spray a baking sheet with cooking spray. Arrange squash in a single layer on baking sheet. Bake for around 30 mins, turning a couple of times. Bake till edges start to brown. I like mine quite toasted, as it kind of carmelizes the squash. Be sure to eat them hot, though- they taste way better that way!

Stuffed Butternut Squash

I was so excited when I walked out the door yesterday morning and it felt like fall. So the next few posts will be some of my favorite fall recipes!

This one is one of my husband's favorites. The servings are so huge! I actually got this one from a WW magazine, and it has been a favorite of our family's for years now. One time I made this as a demo of a healthy meal for a cooking class with a group of people from my church, and it was a huge hit.

Stuffed Butternut Squash
2 Servings/6 Pts ea.


















1 Butternut squash (1 3/4 lbs) cut lengthwise and seeded
1/4 t salt
1/4 t pepper
1/2 t olive oil
1/2 small onion, chopped
1/2 lb lean ground beef (7% fat or less, or lean ground turkey will work too)
1 C canned diced tomatoes with basil and oregano, drained
1 dried mission fig, finely chopped (I have used chopped raisins, or other dried fruit works too, its just for a bit of sweetness)
1/4 C frozen peas

1. Preheat the oven to 450. Spray a baking sheet with cooking spray. Sprinkle cut sides of squash with half of the salt and pepper. Place the squash, cut side down, on the baking sheet and bake about 45 mins or until tender.
2. Heat the oil in a nonstick skillet and add the onion and sautée till tender. Add the beef and cook till brown. Add the tomatoes, fig and remainder of the salt and pepper. Cook until the liquid evaporates. Add the peas and cook until hot.
3. Turn the squash cut side up and fill the each cavity with half of the mixture.

Optional: For 1 additional point you can top the stuffed squash with a tablespoon of low fat mozzarella, or 1/2 T of mozzarella and 1/2 T of breadcrumbs. Bake till cheese is melted.