How To Make Roasted Squash with Peaches

The house smells best when there is something delicious roasting in my oven. I love roasting for 2 reasons: First, I find that it enhances the flavor of my dishes. Second, those incredibly invaluable nutrients stay right where they should. Unlike boiling or steaming, you won’t throw any of those fabulous vitamins and minerals down the drain.

Roasted Squash with Peaches and Shallots | YouAnew Lifestyle Nutrition
What You’ll Need:
2 Tablespoons Extra Virgin Olive Oil
10 Ounces Butternut Squash (cut into small cubes)
10 Ounces Acorn Squash (cut into small cubes)
2 Hard Medium Peaches or Nectarines (cut into small cubes)
2 Small Shallots (Diced)
Sea Salt and Freshly Ground Pepper
Optional: Freshly Ground Cinnamon

Roasted Acorn and Butternut Squash with Peaches and Shallots | YouAnew Lifestyle Nutrition
What You’ll Do:
First, preheat the oven to 425 degrees.  In a large mixing bowl, combine squash with olive oil and toss. Season with sea salt and pepper. Next, line a baking sheet with aluminium foil. Evenly spread squash out on the sheet. Roast for about 20 minutes. Remove from heat and add in peaches and shallots. Combine and evenly distribute the ingredients.  Reduce heat to 350 degrees and continue to roast for about 15 more minutes. You want the fruit and veggies to be tender but not mushy. If you feel like it,  add a dash of freshly ground cinnamon. Enjoy!

Nutritional Info: Makes 4 servings. 103 Calories, 7 Grams of Fat, 1 Gram of Protein, 10 Grams of Carbohydrates per serving

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About the Author:

Nutrition Expert, Organic Foodie, Health Enthusiast, Doctor and Creator/Owner of YouAnew Lifestyle Nutrition. I know it's totally possible to change your life by changing your meals. Get to know Dr Kristen Bentson | instagram | facebook | pinterest | google+