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Photo of Spice-Roasted Butternut Squash and Onions by WW

Spice-Roasted Butternut Squash and Onions

1
Points® value
Total Time
40 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
The aroma of roasted, spice-coated squash is the essence of fall. A wonderful addition to any autumn menu.

Ingredients

Cooking spray

1 spray(s)

Butternut squash

2¼ pound(s), fresh, peeled, cut into 1-inch chunks

Red onion

1 medium, halved and thinly sliced

Olive oil

1 tbsp(s)

Garam masala

1 tsp(s)

Kosher salt

½ tsp(s)

Black pepper

⅛ tsp(s), freshly ground, or to taste

Cilantro

3 tbsp(s), fresh, chopped

Instructions

  1. Preheat oven to 200ºC (400ºF). Coat a large nonstick baking sheet with cooking spray.
  2. 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.
  3. Roast, tossing about halfway through cooking, until squash and onions are tender and slightly browned, about 25 minutes.
  4. Transfer vegetables to a serving platter or bowl and sprinkle with cilantro; toss to coat. Yields about 175ml (3/4 cup) per serving.

Notes

Buy already peeled, precut squash at your super market to cut prep time.

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