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4 cups butternut squash (peeled and cut into wedges)
1 Tablespoon extra virgin olive oil
1 pinch paprika
1 pinch chili powder
1 pinch cayenne
1 pinch sea salt
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Makes 4 Servings
Calories: 93
Carbohydrates: 16.4 g
Fiber: 2.8 g
Protein: 1.4 g
Fat: 3.5 g
Sodium: 44 mg
Calcium: 75 mg
Source: DrHyman.com and Cleveland Clinic’s Center for Functional Medicine
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