Perfectly roasted squash; I'd omit the salt and let the rest of the spices shine.
Moroccan-Roasted Butternut Squash
Yield: 3 servings (serving size: about 1 cup)
Recipe from
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Recipe Time
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Prep Time:
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. 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.
Moroccan-Roasted Butternut Squash Recipe at a Glance
- COURSE: Side Dishes/Vegetables
- MAIN INGREDIENT: Vegetables
- DIETARY CONSIDERATION: Low Cholesterol, Low Saturated Fat
- PUBLICATION: Oxmoor House
More Recipes for Side Dishes/Vegetables
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Roasted Winter Squash
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Roasted Butternut Squash Risotto with Sugared Walnuts
Cooking Light
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