Spice-Roasted Butternut Squash and Onions
- Total Time
The aroma of roasted, spice-coated squash is the essence of fall. A wonderful addition to any autumn menu.
cooking spray1 spray(s)
uncooked butternut squash2 ¼ pound(s), fresh, peeled, cut into 1-inch chunks
uncooked red onion(s)1 medium, halved and thinly sliced
olive oil1 Tbsp
garam masala1 tsp
kosher salt½ tsp
black pepper⅛ tsp, freshly ground, or to taste
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.