That sounds very interesting; I mostly roast butternut squash, with quite a lot of oil, which isn't helpful when aiming for low calorie content. The idea that this way of cooking it would also be quicker, is good too. I find myself rarely cooking dinner on a week night, because by the time I get home I want dinner quickly. For this purpose, when I do cook I try to make a large batch so that I can have ready made meals in the freezer. But sometimes it is nice to have a meal that hasn't been through the freezer!