Time: 40 Minutes
Time Saver: Look for peeled, cubed butternut squash in the produce section.
Serve with Garlic and Thyme Roasted Butternut Squash: Preheat oven to 425°. Combine 1 tablespoon chopped fresh thyme, 1 tablespoon olive oil, 1/2 teaspoon kosher salt, 1 (12-ounce) package fresh cubed butternut squash, and 8 peeled garlic cloves on a baking sheet; toss. Bake at 425° for 30 minutes; stir after for 15 minutes. Mash garlic with a fork; toss with squash. CALORIES 78; FAT 3.5g (0.5g); SODIUM 245mg
And Wilted Spinach: Heat 2 tablespoons unsalted chicken stock in a skillet over medium heat. Add 1 (9-ounce) package baby spinach; toss until spinach wilts. CALORIES 27; FAT 0g: SODIUM 105mg
View Recipe: Hazelnut Chicken