Minced garlic and Herbes de Provence Infused Olive Oil give these roasted butternut squash cubes a savory edge. Serve them hot from the sheet pan or tuck the leftovers into a grain bowl.

I N G R E D I E N T S :

• 1 butternut squash
• 2 Tbsp Rocky Mountain Olive Oil Herbes de Provence Infused Olive Oil
• 2 cloves garlic, minced
• salt and ground black pepper to taste

I N S T R U C T I O N S :

1. Preheat oven to 400 degrees.
2. Peel and seed the butternut squash then cut into 1” cubes. Mince the garlic cloves.
3. Toss the butternut squash with Herbes de Provence Olive Oil and garlic in a large bowl.
4. Season with salt and black pepper.
5. Arrange coated squash on a baking sheet. Roast in the preheated oven until squash is tender and lightly browned, 25 to 30 minutes.

N U T R I T I O N A L   I N F O :

Estimated per serving: 152 calories • 2g protein • 24g carbs • 7g fat • 8mg sodium

Based on 4 equal servings and 800g of trimmed butternut squash. Excludes salt and pepper added to taste. Estimates may vary by ingredient brand and portion size.