Prep: 10 min. Bake: 25 min.
4 servings (2/3 cup dip)
1 small butternut squash (about 2 pounds)
2 teaspoons olive oil
1 teaspoon Cajun seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 cup sour cream
2 tablespoons maple syrup
Preheat oven to 425°. Peel, halve and seed squash; cut into 3×1/2-in. strips. Spread in a greased foil-lined 15x10x1-in. baking pan; toss with oil. Roast until tender and lightly browned, 25-30 minutes, stirring once.
Sprinkle with seasonings. Mix dip ingredients; serve with squash.
1 serving: 208 calories, 7g fat (4g saturated fat), 20mg cholesterol, 303mg sodium, 34g carbohydrate (13g sugars, 8g fiber), 3g protein.