Lemon Tarragon Squash Slices
Roasting seriously enhances the flavor of butternut squash. Simply drizzle with lemon juice, olive oil and seasoning, then pop into the oven.
Despite its higher-carb nature, the fiber in butternut squash slows the release of sugar, lessening the glycemic response after eating.
A glycemic index value of 51 qualifies butternut squash as a low-GI vegetable, and (in small-ish quantities) – very doable for low carb diets.
Lemon Tarragon Squash Slices
78 cal – 8.9g net carbs per serving
(779 cal – 89g net carbs in total recipe)
Servings: 10 (about 2-3 slices)
Ingredients
1 med butternut squash (about 3 lb), peeled and sliced 1/2 inch thick
3 tbsp lemon juice
1 tsp lemon zest, grated
3 tbsp olive oil
2 cloves garlic, minced
2 tsp fresh tarragon, minced
sea salt and pepper, to taste
Directions
Preheat oven to 425 F. Place squash in a greased, shallow roasting pan.
Whisk together in a small bowl: lemon juice and zest, olive oil, garlic, tarragon, salt and pepper.
Drizzle the mixture over the squash, tossing until well-coated.
Roast 20 to 25 minutes until tender. Toss or flip squash midway if necessary.
Garnish with additional thyme and lemon zest.
Nutrition
Total Recipe: 779 Calories; 41g Fat (47.3% calories from fat); 10g Protein; 108g Carbohydrate; 19g Fiber.
Per Serving: 78 Calories; 4.1g Fat (47.3% calories from fat); 1g Protein; 10.8g Carbohydrate; 1.9g Fiber.
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Unbelievable Benefits
Butternut squash delivers an ample dose of dietary fiber, significant amounts of potassium (important for bone health) and vitamin B6 (essential for the proper functioning of both the nervous and immune systems).
The folate content in butternut squash adds yet another boost to its heart-healthy reputation, helping guard against brain and spinal-cord-related birth defects.
Tangerine Powerhouse
Butternut squash’s tangerine hue indicates its most noteworthy perks: an abundance of powerhouse nutrients, very high levels of beta-carotene (converts to vitamin A), and antioxidant-rich vitamin C.
Category: Veggies
