Spice-Roasted Butternut Squash and Onions
1
Points®
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.
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