This week's Diabetic Dish of the Week - Rosemary Roasted Butternut Squash. A perfect low carb and low calorie side dish to go with any meal!
Rosemary Roasted Butternut Squash
1 butternut squash, peeled and cubed
2 cloves garlic, minced
2 sprigs fresh rosemary, finely chopped
2 tablespoons light olive oil, or more to taste
1 teaspoon dried thyme
1/2 teaspoon roasted cumin
sea salt to taste
ground black pepper to taste
1 - Preheat oven to 400 degrees F (200 degrees C).
2 - Mix butternut squash cubes, garlic, rosemary, olive oil, thyme, cumin, salt, and black pepper until well coated. Spread mixture into a large baking dish.
3 - Bake in preheated oven until squash is caramelized and golden brown, 45 to 50 minutes.