Moroccan-Roasted Butternut Squash



3 servings (serving size: about 1 cup)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 20 Minutes

Nutritional Information

Calories 160
Caloriesfromfat 0.0 %
Fat 4.8 g
Satfat 0.7 g
Monofat 3.3 g
Polyfat 0.6 g
Protein 2.7 g
Carbohydrate 31.1 g
Fiber 5.4 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 205 mg
Calcium 130 mg


1 small butternut squash (about 1 3/4 pounds)
1 tablespoon olive oil
1/8 teaspoon ground cinnamon
1/8 teaspoon ground red pepper
1/4 teaspoon ground cumin
1/4 teaspoon salt
Cooking spray


1. Preheat oven to 475°.

2. Peel squash, and cut into quarters; cut quarters crosswise into thin slices. Place squash in a large bowl; drizzle with oil. Combine cinnamon and next 3 ingredients in a small bowl. Sprinkle squash with spice mixture; toss well. Place squash on a large baking sheet coated with cooking spray. Bake at 475° for 20 minutes.

Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010