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Moroccan-Roasted Butternut Squash

Prep time 5 mins
Cook time 20 mins
Yield 3 servings (serving size: about 1 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  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.

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