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1 large butternut squash
2 tbsp olive oil
1 tbsp balsamic vinegar
2 tbsp honey
2 to 3 garlic cloves, minced
2 tsp dried sage leaves, crumbled
1 tsp salt
1/2 tsp freshly ground black pepper
1 baguette
2 green onions
Preheat oven to 425F (220C). Lightly coat or spray a baking sheet with oil. To easily peel squash, make a small slit in skin, then microwave, uncovered, on high, 3 to 4 minutes. Using a sharp knife, peel squash. Slice in half. Discard seeds. Cut squash into 1/2-inch (1-cm) pieces. Place in a large bowl. Mix oil with vinegar, honey, garlic, sage, salt and pepper. Add to squash. Mix until evenly coated. Spread out on baking sheet. Roast on bottom rack of oven, stirring occasionally, until squash is just tender, 15 to 20 minutes. Meanwhile, cut baguette into 1/2-inch (1-cm) slices. Lightly toast in oven, if you like. Remove squash from oven. Tumble into a large bowl. Stir in green onions. Spoon 1 heaping tablespoon (22 mL) onto each baguette slice. Serve warm or at room temperature.
Calories 55, Protein 1.3g, Carbohydrates 9.4g, Fat 1.5g, Fibre 0.8g, Sodium 166mg.