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Spice-Roasted Butternut Squash and Onions

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. A wonderful addition to any autumn menu.
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

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. Yields about 3/4 cup per serving.
Notes
Buy already peeled, precut squash at your super market to cut prep time.

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