Bariatric Friendly Roasted Butternut Squash
For days when you need a little sparkle in your weekly meal prep routine, roasting vegetables is an easy and nutritional side dish worth trying. Today we are roasting butternut squash, it’s elegant to eat and easy to prepare. It’s the perfect side dish!
This roasted butternut squash tastes absolutely delicious when roasted. It’s warm, tender, and you’ll catch yourself nibbling cubes straight off the pan.
Our roasted squash recipe is worthy of any special occasion, be it a holiday table or dinner at home with someone you love. Cubes of roasted squash are sprinkled with paprika, garlic, then tossed with fresh rosemary and lemon slices. The perfect meal when you need something a little special.
As flavorful as this dish is, your friends and family won’t even believe that this is a bariatric-friendly recipe. Commonly known as a food staple for the fall season, squash is also known to provide great health benefits.
According to WebMD, there are many vitamins, minerals, and antioxidants found in squash that provide several health benefits. The antioxidants in squash can play an important role in reducing oxidative stress. With the change in season, shopping for Christmas, and planning for your family gatherings, who wouldn’t mind eating a vegetable that not only tastes delicious but helps reduce stress?
In our roasted butternut squash recipe, we chose to roast the seeds and skin from our squash to keep its nutritional value. However, it’s important to note that if you’ve had weight loss surgery in the last year then you may want to avoid eating the skin and seeds as it may be hard for your newly restricted stomach to digest the seeds and skin.
As always, we recommend our WLS Afterlife viewers follow their doctor’s dietary guidelines, regardless of our recipe instructions. WLS Afterlife is dedicated to presenting new bariatric-friendly meals weekly so you can continue to enjoy the life you’ve worked so hard to enjoy! If we listed an ingredient you were told to avoid, write to us so we may provide you with plenty of other tasty alternatives. If you try any of our bariatric-friendly meals, be sure to tag us on social media!
1 butternut squash
1 spring rosemary
1 lemon – divided
salt & pepper
1. Chop up butternut squash. Keep skin and seeds!
2. Spray zip top bag with non-stick spray, add squash, garlic powder, paprika, salt & pepper and toss to coat evenly
3. Empty bag onto cookie sheet then pour juice of 1/2 lemon over mixture
4. Top with slices of remaining 1/2 lemon, fresh rosemary and bake at 400° for 45 minutes