Southwestern Roasted Butternut Squash

If you have approximately 1 hour to spend in the kitchen, Southwestern Roasted Butternut Squash might be a tremendous gluten free, dairy free, paleolithic, and lacto ovo vegetarian recipe to try. One serving contains 64 calories, 0g of protein, and 7g of fat. For 12 cents per serving, you get a side dish that serves 4. 14670 people have made this recipe and would make it again. If you have chile powder, red pepper flakes, ground cumin, and a few other ingredients on hand, you can make it. It is brought to you by Cinnamon Spice and Everything Nice. With a spoonacular score of 18%, this dish is not so tremendous. Clean Eating Southwestern Butternut Squash Soup, Roasted Butternut Squash Noodles with Orange-Cranberry Sauce & Honey Roasted Pecans, and 2ways2percent: Butternut Squash Pizzan and Creamy Butternut Squash Puree with Scallops and Bacon are very similar to this recipe.

Servings: 4

Cooking duration: 60 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 400 degrees F. Wash the squash and lay the entire thing down - no need to cut it - on a baking sheet or metal roasting pan. Bake 25 minutes. Remove from oven and allow to cool until you can easily handle it without being burned.Cut the squash in half, peel it and scoop out the seeds. Cut into 1/2-inch cubes.Grease a large cookie sheet (not the thick aluminum type) with 1 - 2 tablespoons oil. Lay the squash out on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil gently into the squash with your hands.In a small bowl mix together the chile powder, paprika, cumin and red pepper flakes. Sprinkle over the squash and massage into the squash with your hands. Spread them out in one layer. Season with salt and pepper.Roast 25 - 35 minutes until fork tender - don't overcook or they will get mushy.

 

Step by step:

1. Preheat oven to 400 degrees F. Wash the squash and lay the entire thing down - no need to cut it - on a baking sheet or metal roasting pan.

2. Bake 25 minutes.

3. Remove from oven and allow to cool until you can easily handle it without being burned.

4. Cut the squash in half, peel it and scoop out the seeds.

5. Cut into 1/2-inch cubes.Grease a large cookie sheet (not the thick aluminum type) with 1 - 2 tablespoons oil. Lay the squash out on the cookie sheet and drizzle with 2 tablespoons oil. Massage the oil gently into the squash with your hands.In a small bowl mix together the chile powder, paprika, cumin and red pepper flakes. Sprinkle over the squash and massage into the squash with your hands.

6. Spread them out in one layer. Season with salt and pepper.Roast 25 - 35 minutes until fork tender - don't overcook or they will get mushy.

Nutrition Information:

covered percent of daily need