(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
- Preheat oven to 400Â°F (200Â°C), Gas Mark 6.
- 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.
- 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.)
- 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