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Photo of Spice-roasted butternut squash and onions by WW

Spice-roasted butternut squash and onions

1
1
1
SmartPoints® value per serving
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. This vegan, gluten-free recipe is a wonderful addition to any autumn menu. It also makes a great base for grain bowls. Layer with greens, farro, and a sprinkling of chopped nuts. Or serve for breakfast topped with a sunny-side up egg. The runny yolk will add incredible flavor to the veggies. Buy already peeled, precut squash at your supermarket to help cut prep time. Just make sure to cut any larger pieces so all the squash is about the same size and cooks at the same rate.

Ingredients

Cooking spray

1 spray(s)

Uncooked butternut squash

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

Uncooked red onion(s)

1 medium, halved and thinly sliced

Olive oil

1 Tbsp

Garam masala

1 tsp

Kosher salt

½ tsp

Black pepper

⅛ tsp, freshly ground, or to taste

Cilantro

3 Tbsp, fresh, chopped

Instructions

  1. Preheat oven to 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.
  5. Serving size: about 3/4 cup

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