Spice-roasted butternut squash and onions
1
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
