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. This vegan, gluten-free recipe is a wonderful addition to any autumn menu alongside chicken, or pork especially. 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. 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)
Red onion
1 medium
Olive oil
1 Tbsp
Garam masala
1 tsp
Kosher salt
½ tsp
Black pepper
⅛ tsp
Cilantro
3 Tbsp
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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