Roasted Squash

(makes 10 servings)

5 pounds (2.4 kg) assorted hard winter squash (butternut, acorn, delicata, or sweet dumpling), seeded and cut into 4-inch chunks
refrigerated butter-flavored cooking spray
salt (optional) and freshly ground pepper
2 tablespoons (25 g) reduced-fat margarine, at room temperature
2 tablespoons (24 g) brown sugar

1. Preheat oven to 400°F (200°C), Gas Mark 6.
2. Arrange squash, cut side up, in 2 large roasting pans and lightly coat tops with cooking spray. Season with salt (if using) and pepper to taste.
3. Roast for 20 minutes. Switch pan positions and continue to roast another 25 minutes, until squash is tender when pierced with the tines of a fork. (Squash may be made ahead to this point, covered, and refrigerated until next day.)
4. When ready to serve, preheat broiler. Lightly brush cut surfaces of squash with margarine and sprinkle with brown sugar. Broil until sugar begins to bubble, about 3 to 4 minutes. Transfer squash pieces to a serving platter and serve hot.

Per serving: 96 calories (22% calories from fat), 2 g protein, 3 g total fat (0.5 g saturated fat), 19 g carbohydrates, 5 g dietary fiber, 0 cholesterol, 29 mg sodium
Diabetic exchanges: 1 1/2 carbohydrate (bread/starch), 1/2 fat