Spice-Roasted Butternut Squash and Onions
- Total Time
- 0:40
- Prep
- 0:15
- Cook
- 0:25
- Serves
- 6
- Difficulty
- Easy
The aroma of roasted, spice-coated squash is the essence of fall. A wonderful addition to any autumn menu.
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cooking spray1 spray(s)
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uncooked butternut squash2 ¼ pound(s), fresh, peeled, cut into 1-inch chunks
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uncooked red onion(s)1 medium, halved and thinly sliced
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olive oil1 Tbsp
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garam masala1 tsp
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kosher salt½ tsp
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black pepper⅛ tsp, freshly ground, or to taste
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cilantro3 Tbsp, fresh, chopped
- Preheat oven to 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 3/4 cup per serving.