Sweet and Spicy Roasted Butternut Squash
This Sweet and Spicy Roasted Butternut Squash is a quick and easy side dish that's full of Southwest flavors!
Servings: 6 servings
Ingredients
- 1 large butternut squash, peeled, seeds removed and diced (about 6-8 cups)
- 1 1/2 tablespoons olive oil
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- kosher salt and fresh ground black pepper to taste
- 1 tablespoon honey
- 2 tablespoons toasted pepitas
- chopped cilantro optional
Instructions
- Preheat 400° F. and line a baking sheet with foil. Place the diced butternut squash onto the baking sheet and drizzle with olive oil. Sprinkle on the chili powder, cumin, salt and pepper. Toss everything together with your hands until coated.
- Roast for 20-25 minutes or until the squash is tender. Toss the squash halfway during the cooking time. Remove the squash from the oven, drizzle with honey and toss to coat.
- Put the squash into a serving bowl and top with toasted pepitas and chopped cilantro.
Nutrition
Calories: 53kcal | Carbohydrates: 8g | Protein: 1g | Fat: 3g | Polyunsaturated Fat: 2g | Sodium: 21mg | Fiber: 2g | Sugar: 4g