Roasted Butternut Squash With Ricotta Salata SERVINGS: 6 1 med butternut squash, peeled, seeded and cut into 1-inch cubes (Check out these shortcuts to make cutting butternut squash easier.) 2 Tbsp olive oil 2 tsp smoked paprika ½ tsp salt Freshly ground black pepper ½ c crumbled ricotta salata cheese

  1. PREHEAT the oven to 425˚F. Place the squash on a baking sheet. Toss with the olive oil, paprika, salt, and pepper to coat.2. ROAST the squash for 25 to 30 minutes, tossing halfway through, until softened and caramelized. 3. TOSS the roasted squash with the ricotta salata. Serve warm. NUTRITION (per serving) 161 cals, 4 g pro, 19 g carb, 5 g fiber, 0 g sugar, 9 g fat, 3 g sat fat, 521 mg sodium