Roasted Butternut Squash

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Makes 4 servings. Recipe from Cooking Light.
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Ingredients
2 (11-ounce) containers peeled diced fresh butternut squash (available in supermarkets)
Cooking spray
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
1 ounce torn French bread baguette
1 tablespoon olive oil
1 garlic clove, minced
1 ounce grated Parmesan cheese
1 tablespoon chopped fresh thyme


Nutritional info per serving
​Calories:  155
Total Fat: 6g
Protein: 5g
Carbohydrates: 23g
​Cholesterol: 6mg
Sodium:  271mg
Dietary Fiber: 3g

​Directions​

1. Preheat oven to 425°.
2. Arrange butternut squash in a single layer on a rimmed baking sheet; coat with cooking spray. Sprinkle evenly with salt and pepper. Bake at 425° for 15 minutes or until browned, stirring halfway through cooking.
3. Place torn French bread baguette in a mini food processor; pulse until coarse crumbs form.
4. Heat olive oil and minced garlic in a skillet over medium-high heat. Add crumbs to pan; sauté 2 minutes.
5. Place mixture in a large bowl. Stir in Parmesan cheese and thyme. Add squash; toss.