Roasted Butternut Squash and Goat Cheese
|1||butternut squash (about 2 ½ lbs.), peeled, seeded and cut in 1-inch cubes|
|2||tablespoons olive oil|
|2||tablespoons Sugar In The Raw®, divided|
|1||tablespoon chopped fresh rosemary|
|1/8||teaspoon ground nutmeg|
|Salt and pepper, to taste|
|8||ounces crumbled goat cheese|
Preheat oven to 400 degrees F. Grease a 12 x 8 x 1 1/2-inch oval baking dish.
Place the squash cubes in a large bowl and toss with olive oil. In a small bowl, mix together 1 tablespoon of the Sugar In The Raw®, rosemary, nutmeg, salt and pepper. Toss with squash.
Arrange squash cubes in a single layer in the baking dish and roast until almost tender and lightly browned, about 20 minutes. Remove squash from oven and turn gently. Crumble goat cheese over the top and sprinkle with remaining 1 tablespoon Sugar In The Raw®.
Return squash to oven and bake 15 to 20 minutes longer until cheese is melted and lightly browned.
Per Serving: 240 calories, 13 g fat (6 g saturated fat), 27 g carbohydrate, 9 g protein, 4 g dietary fiber, 200 mg sodium.