Moroccan-Roasted Butternut Squash

Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 160
  • Calories from fat: 0.0%
  • Fat: 4.8g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 3.3g
  • Polyunsaturated fat: 0.6g
  • Protein: 2.7g
  • Carbohydrate: 31.1g
  • Fiber: 5.4g
  • Cholesterol: 0.0mg
  • Iron: 2mg
  • Sodium: 205mg
  • Calcium: 130mg

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

Preparation

  1. 1. Preheat oven to 475°.
  2. 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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