Cinnamon Roasted Butternut Squash

 Here is a great recipe for Thanksgiving.  I used to love my mom's sugary sweet potato casserole, but this is a way better option and is just as delicious.

The S/C Value for a 1/2 cup serving is 2/1 (13 grams of carbs and 3 grams of fiber).

Cinnamon Roasted Butternut Squash

Serves 4

1.5 lbs of butternut squash, cut into chunks (I used already peeled and sliced chunks that I got from Whole Foods)
2 Tbsp. butter, melted
1 Tbsp. xylitol (or a pinch of stevia)
1/4 tsp. cinnamon
1/2 tsp. salt

Preheat oven to 400 degrees.

In a bowl, toss squash, butter, xylitol, cinnamon and salt.  Toss to coat.

Spread squash evenly on a rimmed baking sheet (covered with foil for easy clean up).

Roast for 25 minutes, or until the squash is tender.

Enjoy!