Roasted Butternut Squash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Holiday Favorites
Makes: 4 Side dish portions
Ingredients
  • 4 cups cubed butternut squash (see tip)
  • 1 tablespoon extra virgin olive oil
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground cumin
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
Directions
  1. Preheat the oven to 450°F.
  2. In a large mixing bowl, toss the cubed squash in all the remaining ingredients until well coated.
  3. Spread the coated squash on a sheet pan in a single layer, and bake for 25–30 minutes, stirring halfway through. Squash is done when well caramelized and fork-tender.
[fusion_builder_container hundred_percent="yes" overflow="visible"][fusion_builder_row][fusion_builder_column type="1_1" background_position="left top" background_color="" border_size="" border_color="" border_style="solid" spacing="yes" background_image="" background_repeat="no-repeat" padding="" margin_top="0px" margin_bottom="0px" class="" id="" animation_type="" animation_speed="0.3" animation_direction="left" hide_on_mobile="no" center_content="no" min_height="none"]Perfect Portion Roasted Butternut Squash

HELPFUL TIP: You can get about 4 cups of cubed butternut squash from 1 (2-pound) squash. Use a heavy vegetable peeler to peel the squash and then remove the pulp and seeds before chopping into cubes. Some stores sell bags of already cubed butternut squash in the refrigerated produce section, making this recipe as easy as it gets!
Serving size: ¾ cup Calories: 100
Recipe by The Perfect Portion at https://theperfectportion.com/2016/11/roasted-butternut-squash/