Oven-roasted butternut squash

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Remember that 2014 study about dark leafy greens fighting belly fat? It also found that orange fruits and vegetables like apricots, yams, and butternut squash may have the same affect.

Nutrition information (per serving)

Calories: 61; protein: 0g; fat: 5g; carbs: 2g; sugar: 0g

Recipe and photo by Lisa Lotts of Garlic and Zest.

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Ingredients 

1 (2 lb) butternut squash, peeled, seeded, chopped into 1-inch cubes

1 Tbsp rosemary, chopped

1 Tbsp thyme, leaves chopped

2-3 Tbsp olive oil

2 cloves garlic, minced

Salt and pepper to taste

Squeeze lemon

How to make it 

Preheat oven to 400°. Prepare baking sheet with parchment paper or tin foil, sprayed with vegetable spray or Pam.

In a large bowl, combine squash, rosemary, thyme, salt, and pepper. Drizzle oil over squash, and toss to coat.

Spread onto prepared baking sheet in a single layer.

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Have you heard about Carb Cycling for extreme fat burning?  

Oven-roasted butternut squash was originally posted by Ketogenic Diet