Spice-Roasted Butternut Squash and Onions
The aroma of roasted, spice-coated squash is the essence of fall. A wonderful addition to any autumn menu.
Uncooked butternut squash
2¼ pound(s), fresh, peeled, cut into 1-inch chunks
Uncooked red onion(s)
1 medium, halved and thinly sliced
⅛ tsp(s), freshly ground, or to taste
3 tbsp(s), fresh, chopped
- Preheat oven to 200ºC (400ºF). Coat a large nonstick baking sheet with cooking spray.
- Place squash and onion on prepared baking sheet; drizzle with oil and toss to coat. Sprinkle with garam masala, salt and pepper; toss to coat.
- Roast, tossing about halfway through cooking, until squash and onions are tender and slightly browned, about 25 minutes.
- Transfer vegetables to a serving platter or bowl and sprinkle with cilantro; toss to coat. Yields about 175ml (3/4 cup) per serving.
Buy already peeled, precut squash at your super market to cut prep time.