Name: Spice-Roasted Butternut Squash and Onions
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 6 servings
Ingredients: 1 spray(s) cooking spray; 2.25 pound(s) uncooked butternut squash fresh, peeled, cut into 1-inch chunks; 1 medium uncooked red onion(s) halved and thinly sliced; 1 Tbsp olive oil; 1 tsp garam masala; 0.5 tsp kosher salt; 0.125 tsp black pepper freshly ground, or to taste; 3 Tbsp cilantro fresh, chopped

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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

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.

Notes

Buy already peeled, precut squash at your super market to cut prep time.

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